Salmon Pastries with Dill Pesto

Each little appetizer bundle is bursting with salmon and cheesy-dill flavors. ...MORE + LESS -

1/2 cup (125 mL) lightly packed chopped fresh dill weed

1/3 cup (75 mL) olive oil

1/4 cup (50 mL) chopped walnuts

1/4 cup (50 mL) fresh lime juice

1 clove garlic

1 tbsp (15 mL) Dijon mustard

2/3 cup (150 mL) shredded Parmesan cheese

Salt and pepper, if desired

3/4 lb (375 g) salmon fillet, thawed if frozen and patted dry

1 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box

Dill weed sprigs

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1

Heat oven to 400ºF. In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 cup of the cheese, the salt and pepper. Cover; process, stopping once to scrape side of bowl, until smooth.
2

If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1-inch) cubes.
3

On cutting board, roll 1 pie crust into 12-inch round. Cut into 4 rows by 3 rows to make 12 (4x3-inch) rectangles. Repeat with remaining crust. (Rectangles cut at edge of crust will have rounded side.)
4

Spoon 1 level teaspoon dill pesto onto centre of each rectangle; top with 1 salmon cube. Bring 4 corners of each rectangle over filling to centre and pinch at top; pinch corners, leaving small openings on sides to vent steam. (For rectangles with rounded side, bring 3 points together at top, pinching to seal.) On ungreased large baking sheet, place pastries 1 inch apart.
5

Bake 20 to 25 minutes or until golden brown.
6

Place remaining pesto in small resealable food-storage plastic bag. Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate. Place pastries on serving plate. Sprinkle pastries with remaining cheese and garnish with dill weed sprigs. Serve warm.