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1
Heat oven to 400F In food processor bowl with metal blade or in blender, place chopped dill weed, oil, walnuts, lime juice, garlic, mustard, 1/2 cup of the cheese, the salt and pepper.
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2
Cover; process, stopping once to scrape side of bowl, until smooth.
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3
If salmon has skin or bones, remove them; rinse fillet and pat dry with paper towel.
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4
Cut salmon into 24 (1-inch) cubes.
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5
On cutting board, roll 1 pie crust into 12-inch round.
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6
Cut into 4 rows by 3 rows to make 12 (4x3-inch) rectangles.
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7
Repeat with remaining crust.
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8
(Rectangles cut at edge of crust will have rounded side.)
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9
Spoon 1 level teaspoon dill pesto onto center of each rectangle; top with 1 salmon cube.
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10
Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small openings on sides to vent steam.
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11
(For rectangles with rounded side, bring 3 points together at top, pinching to seal.)
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12
On ungreased large cookie sheet, place pastries 1 inch apart.
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13
Bake 20 to 25 minutes or until golden brown.
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14
Place remaining pesto in small resealable food-storage plastic bag.
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15
Cut small tip off 1 bottom corner of bag; squeeze bag to drizzle pesto over serving plate.
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16
Place pastries on serving plate.
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17
Sprinkle pastries with remaining cheese and garnish with dill weed sprigs.
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18
Serve warm.
