SALMON PASTRIES WITH DILL PESTO

SALMON PASTRIES WITH DILL PESTO image

Yield 24 appetizers

Number Of Ingredients 10

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1/2 C lightly packed chopped fresh dill weed
1/3 C olive oil
1/4 chopped walnuts
1/4 C lime juice
1 clove garlic
1 T Dijon mustard
2/3 C shredded Parmesan cheese
salt and pepper to taste
3/4 pound salmon fillet, thawed if frozen and patted dry
1 box (15 oz.) refrigerated pie crusts, softened as directed on box

Steps:

Pesto: In food processor bowl with metal blade or in blender, place chopped dill, oil, walnuts, line juice, garlic, mustard, 1/2 C of cheese, and salt and pepper. Cover, process, stopping once to scrape side of bowl, until smooth. If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel. Cut salmon into 24 (1 inch) cubes. (Easier if slightly frozen.) Preheat oven to 400 degrees F. Roll 1 pie crust into 12 inch round. Cut into 4 rows by 3 rows to make 12 rectangles. Repeat with remaining crust. Spoon 1 tsp. pesto onto center of each rectangle; top with 1 salmon cube. Bring up corners over filling to form a purse; pinching edges, but leaving small openings to vent steam. Bake 20 to 25 minutes or until golden brown. Serve warm drizzled with remaining pesto and sprinkled with remaining cheese.