Salmon Turnovers Food
SALMON SOUR CREAM TURNOVERS (PASTIES)
This is from Off The Shelf Cooking. I used one 14.5 oz. can of salmong, and I think it could have used just a tad more sour cream than 1/3 cup. Also, I used sour cream with chives rather than the dip; it saved on sodium content.
Provided by Debbie R.
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375. Let piecrusts stand at room temperature for 15 minutes as directed on package.
- Meanwhile, mix sour cream dip and flour. Fold in salmon, celery and bell pepper.
- Unroll crusts. Spread half of the salmon mixture onto one half of each piecrust, spreading to within 1 inch of the edges. Moisten edges with water. Carefully lift and fold them in half over filling; turn edges under. Seal edges with the tines of a fork. (Personally, I like to crimp but to each their own.) Cut slits in tops of them to allow steam to escape. Brush with milk and put them on a large baking sheet.
- Bake for 25 - 30 minutes until golden. Let stand 5 minutes before removing from sheet.
Nutrition Facts : Calories 621.4, Fat 36.8, SaturatedFat 8.9, Cholesterol 39.1, Sodium 590.6, Carbohydrate 47.6, Fiber 4.1, Sugar 0.6, Protein 23.9
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