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Salmon Turnovers
ACTIVE TIME: 15 minutes
TOTAL TIME: 55 minutes
Yield: 4 servings
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- 1 (8 1/2-ounce) sheet frozen puff pastry
- All-purpose flour, for dusting
- 6 ounces canned or smoked salmon fillet, skin removed
- 0.5 cup cooked white, brown, or fried rice
- 0.25 cup sauteed mushrooms
- 1.5 tablespoons sour pickle relish
- 1 tablespoon chopped scallions
- 1.5 teaspoons chopped parsley
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 large egg, beaten with 2 tablespoons water
ACTIVE TIME: 15 minutes
TOTAL TIME: 55 minutes
Yield: 4 servings
Procedure
- Place the folded sheet of frozen puff pastry on a clean towel and cover. Thaw at room temperature for 30 to 40 minutes.
- Heat oven to 400ºF.
- Gently unfold the thawed puff pastry sheet and crimp the seams together with your fingertips. Lightly dust the counter with flour. Using a rolling pin, roll the pastry in each direction to smooth out the seams. Cut into 4 equal squares.
- In a bowl, combine the salmon, rice, mushrooms, pickle relish, scallion, and parsley. Taste and season with salt and pepper, as desired.
- Place 2 tablespoons of filling in the center of each square. Brush the inside edges of the puff pastry with egg wash and fold over to make a triangle. Using a fork, seal the edges. Poke a slit or two in the top of each turnover and brush with egg wash. Bake until golden brown, about 30 minutes. Let cool for 10 minutes before serving.
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