Salmon Sour Cream Turnovers Pasties Recipes

SALMON PATTIES I

Steps:

• Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
• Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
• In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

SALMON PATTIES WITH DILL SAUCE

Steps:

• Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
• Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
• Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.

SALMON SOUR CREAM TURNOVERS (PASTIES)

Steps:

• Preheat oven to 375. Let piecrusts stand at room temperature for 15 minutes as directed on package.
• Meanwhile, mix sour cream dip and flour. Fold in salmon, celery and bell pepper.
• Unroll crusts. Spread half of the salmon mixture onto one half of each piecrust, spreading to within 1 inch of the edges. Moisten edges with water. Carefully lift and fold them in half over filling; turn edges under. Seal edges with the tines of a fork. (Personally, I like to crimp but to each their own.) Cut slits in tops of them to allow steam to escape. Brush with milk and put them on a large baking sheet.
• Bake for 25 - 30 minutes until golden. Let stand 5 minutes before removing from sheet.

SALMON TURNOVERS

Steps:

• 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.

PAN SEARED SALMON WITH SOUR CREAM AND DILL

Steps:

• Coat a large skillet with olive oil and place over medium heat. When hot, add the fillets to the pan skin side down; season with salt and pepper. Cook for 5 minutes until the skin is nice and brown. Turn the fish over and cook for 3 minutes on the other side. Keep warm while preparing the sauce.
• In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish. Season with salt and pepper. Serve the sauce over the pan-seared salmon.

MUSHROOM TURNOVERS WITH SOUR CREAM

Steps:

• Preheat oven to 425 degrees. In a large nonstick skillet, heat oil over medium-high. Add onion; cook, stirring occasionally, until golden brown, 5 to 6 minutes. Add mushrooms; cook, stirring occasionally, until mushrooms are tender, 4 to 5 minutes. Season with salt and pepper; set aside.
• On a lightly floured work surface, roll out dough (still folded in thirds) to a 20-by-10-inch rectangle. Using a pizza cutter or sharp knife, trim edges straight; cut dough into four 10-by-5-inch rectangles. Dividing evenly, mound mushroom mixture on one half of each rectangle, leaving a 1/2-inch border on three sides. Lightly brush border with water; fold other half of pastry over filling, and press edges firmly to seal. With a floured fork, crimp edges.
• Using a wide metal spatula, transfer turnovers to a large baking sheet. With a paring knife, cut 3 to 4 small slits in the top of each turnover. Bake until golden and puffed, 20 to 25 minutes. Let cool 5 minutes; serve turnovers with sour cream.

FINNISH SALMON PASTIES LOHIPASTEIJAT

Steps:

• FOR THE PASTIES: Mix the flour with the baking powder in a bowl. Blend in the butter, using an electric mixer or a fork, until the mixture resembles coarse crumbs.
• Mix together the egg, lemon juice, and ice water. Sprinkle mixture over the dry ingredients and mix quickly to make a dough. Press into a ball and chill 30 minutes.
• Roll dough out to make a rectangle about 20 inches square. Fold into thirds. Roll again as thin as possible and fold into thirds in the opposite direction from the first folding. Chill again for 30 to 60 minutes.
• TO PREPARE FILLING, in a small bowl, with a fork, stir the rice with the salmon and eggs. Blend in the cream, dill, and salt and white pepper to taste.
• Preheat oven to 400°F
• Roll out the pastry to 1/8 to 1/4 inch thickness.
• With a round cutter, cut out 3 to 4-inch circles. Put a teaspoonfull of filling in the center of each circle. Moisten the edges and fold into half circles, sealing the edges.
• Place on a parchment covered or an ungreased cookie sheet. Bake for 10 to 15 minutes or until golden. Serve warm.
• These may be made ahead and frozen unbaked. To bake after freezing, place on cookie sheet directly from freezer and bake. Baking time may be 2 minutes longer when frozen.
• The Great Scandinavian Baking Book -- Beatrice Ojakangas.

SOUR CREAM AND BEEF TURNOVERS

Steps:

• In a large bowl, combine flour, sugar and salt. Cut in shortening until crumbly. Stir in sour cream and egg yolk just until moistened. Shape into a ball. Cover and refrigerate 2 hours or until easy to handle., Preheat oven to 450°. In a large skillet over medium heat, cook beef, onion and mushrooms until meat is no longer pink. Remove from heat; drain. Stir in sour cream, salt, oregano and pepper. , On a floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cutter. Place a rounded teaspoon of filling on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork. Reroll scraps; repeat., Place on greased baking sheets. Beat egg with water; brush over turnovers. Bake 12-15 minutes or until lightly browned. Freeze option: Cover and freeze unbaked pastries on waxed paper-lined baking sheets until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake pastries as directed, increasing time as necessary to heat through.