Ingredients for Salmon Sour Cream Turnovers Pasties
- Unbaked Pie Crusts
- Sour Cream And Chive Dip
- 1/4 cup all-purpose flour
- Salmon
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped bell pepper
- Milk or egg wash, for brushing (optional)
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How to Make Salmon Sour Cream Turnovers Pasties
- Preheat oven to 375°F (190°C).
- Let two 14.1-ounce packages of refrigerated pie crusts stand at room temperature for 15 minutes.
- In a medium bowl, gently combine 1/2 cup sour cream with chives (or plain sour cream and 1 teaspoon dried chives), and 1/4 cup all-purpose flour until just mixed. Do not overmix.
- Add one 14.5 ounce can of drained salmon, 1/2 cup finely chopped celery, and 1/2 cup finely chopped bell pepper (any color) to the sour cream mixture. Fold gently to combine.
- Unroll pie crusts on a lightly floured surface.
- Cut each crust into 6 equal squares or circles.
- Spread about 2 tablespoons of the salmon mixture onto the center of each crust square, leaving a 1-inch border.
- Moisten the edges of the crust with water.
- Fold the crust over the filling to form a triangle or half-circle, pressing edges firmly to seal.
- Crimp edges with a fork.
- Cut several slits in the top of each turnover to allow steam to escape.
- Brush turnovers with milk or egg wash for a golden brown finish.
- Place turnovers on a large baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until golden brown and the filling is heated through.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
2g
Fat
44g
Carbs
15g
