This recipe serves as a rough guideline, as you can fill these turnovers with whatever ingredients you have on hand.
Ingredients
- 1 sheet puff pastry
- Flour, for dusting
- 1 can boneless, skinless, salmon
- 1/2 cup Sauteed mushrooms
- 1 to 2 tablespoons sour pickle relish
- 1 cup cooked white, brown or fried rice
- 2 to 3 chopped scallions
- 1 tablespoon parsley leaves, chopped
- Salt and pepper
- 1 egg beaten with 2 tablespoons water
Directions
Preheat oven to 400 degrees F.
Lightly flour the countertop. Roll puff pastry so there are no seams. Cut into 4 squares.
In a bowl, combine salmon, mushrooms, pickle relish, rice, scallions, parsley, salt, and pepper. Place 1 tablespoon of filling in the center of each square. Brush inside edges of 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. Brush tops with egg wash. Bake in oven for 30 minutes or until golden brown.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 5 reviews
By cameron_11656502
Albuquerque, NM
on February 11, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm always looking for yummy stuff to put in my work lunchbox. This recipe works okay for dinner, but there is a bit of cleanup afterward that I just don't want to mess with after a long day at work.
However, since it keeps for a few days easily, this recipe is perfect for making on a weekend. A week's worth of lunches, done in an hour and ready to pack. Brilliant! More time in the morning to enjoy my coffee.
It's flexible too. I shy away from the rice in favor of a thawed out block of frozen spinach.
By beckerjpa_3793030
Pittsburgh, PA
on October 12, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Not bad, but we probably will not make again. I was looking for something quick, but you need to make the rice and sautee the mushrooms ahead of time. It didn't take long- but several steps and more cleanup than it was worth.
By sanddollar168_3...
redwood city, CA
on July 03, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
i did subst. relish for fresh lemon juice and used fresh salmon. i would spice up the dish and use it as an apptzr. i managed to used the leftover filling added a spicey mayo and place it in a lettuce cup for another twist. bon appetite!
Read all 5 reviews