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Salmon-Herb Turnovers





Yields
Makes 27 pastries; 10 to 12 servings

Notes: These pastries are an appetizer-size take on the classic Russian kulebiaka, an elaborate savory pie with a filling of salmon or sturgeon and rice. The original is made with yeast dough, but purchased puff pastry is an easy shortcut. You can make the filling (steps 1 through 3) for this streamlined version up to 3 days ahead; cover and chill.

Salmon-Herb Turnovers




James Carrier
 1 cup fat-skimmed chicken broth
 1/2 cup basmati rice
 2 tablespoons butter
 1/2 cup minced onion
 1/2 cup finely chopped mushrooms (common, exotic, or a mixture)
 3/4 cup dry white wine
 8 ounces boned, skinned salmon fillet, rinsed, patted dry, and cut into 1-inch chunks
 1/2 teaspoon salt
 1/2 teaspoon fresh-ground pepper
 2 tablespoons chopped mixed fresh herbs such as chervil, chives, dill, parsley, or tarragon
 3 sheets (each 9 in. square) thawed frozen puff pastry (1 1/2 packages, 17.3 oz. each)
 1 large egg, beaten to blend with 1 tablespoon water
Step 1
1

In a 1 1/2- to 2-quart pan, bring chicken broth and rice to a boil over medium-high heat. Reduce heat, cover, and simmer until rice is tender to bite, about 15 minutes.

Step 2
2

Meanwhile, in a 2- to 3-quart pan over medium heat, melt butter. Add onion and mushrooms and stir often until onion is soft and liquid has evaporated, 7 to 8 minutes. Add wine, increase heat, and bring to a boil; add salmon chunks and reduce heat to maintain a simmer. Cook, stirring often, until salmon is broken into flakes and most of the liquid has evaporated, 7 to 10 minutes. Stir in rice, salt, pepper, and herbs.

Step 3
3

Cut each puff pastry sheet into nine 3-inch squares. On a lightly floured work surface, with a lightly floured rolling pin, roll each square once in each direction to flatten and stretch to approximately 4 inches. Place 1 tablespoon filling in the middle of each square. Brush edges lightly with egg mixture and fold diagonally over filling to make triangles; pinch edges to seal. Arrange pastries 1/2 inch apart on two cooking parchment-lined 12- by 15-inch baking sheets. Lightly brush the top of each pastry with egg mixture.

Step 4
4

Bake pastries in a 375° regular or convection oven until golden brown, 20 to 25 minutes. Serve warm.

Step 5
5

Nutritional analysis per pastry.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories194
% Daily Value *
Total Fat 12g16%

Saturated Fat 2.2g12%
Cholesterol 15mg5%
Sodium 132mg6%
Total Carbohydrate 16g6%

Dietary Fiber 0.6g3%
Protein 4.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.