Recipe

Salmon-herb Turnovers Recipe

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Ingredients

1/2 c minced onion
8 oz boned, skinned salmon fillet, rinsed, patted dry, & cut into 1-inch chunks
3/4 c dry white wine
2 tbsps butter
1 c fat-skimmed chicken broth
1/2 c finely sliced mushrooms (common, exotic, or a mixture)
1 large egg, beaten to mix with 1 tbsp water
1/2 c basmati rice
3 sheets (each 9 in. square) thawed frozen puff pastry (1 1/2 packages, 17.3 oz. each)
2 tbsps sliced mixed fresh herbs such as chervil, chives, dill, parsley, or tarragon
1/2 tsp salt
1/2 tsp fresh-ground pepper

Directions

Step #1 In a 1 1/2- to 2-quart pan, bring chicken broth & rice to a boil over medium-high heat.
Step #2 Reduce heat, & let simmer until rice is tender to bite, cover, about 15 mins.
Step #3 Meanwhile, in a 2- to 3-quart pan over med-heat/flame, melt butter.
Step #4 Add onion & mushrooms & stir often until onion is soft & liquid has evaporated, 7 to 8 mins.
Step #5 Add wine, increase heat, & bring to a boil; add salmon chunks & reduce heat to maintain a simmer.
Step #6 Cook, stirring often, until salmon is broken into flakes & most of the liquid has evaporated, 7 to 10 mins.
Step #7 Stir in rice, pepper, salt, & herbs.
Step #8 Cut each puff pastry sheet into nine 3-inch squares.
Step #9 On a lightly floured work surface, with a lightly floured rolling pin, roll each square once in each direction to flatten & stretch to approximately 4 inches.
Step #10 Place 1 tbsp filling in the middle of each square.
Step #11 Brush edges lightly with egg mixture & fold diagonally over filling to make triangles; pinch edges to seal.
Step #12 Arrange pastries 1/2 inch apart on two cooking parchment-lined 12- by 15-inch baking sheets.
Step #13 Lightly brush the top of each pastry with egg mixture.
Step #14 Bake pastries in a 375° regular or convection oven until golden brown, 20 to 25 mins.
Step #15 Serve warm.
Step #16 Nutritional analysis per pastry.
Enjoy the Salmon-Herb Turnovers recipe

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