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+ servings

Salmon Turnovers

ACTIVE TIME: 15 minutes
TOTAL TIME: 55 minutes
Yield: 4 servings


  • 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


  • 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.