Salmon Sour Cream Turnovers (Pasties)

1. 1

   Preheat oven to 375. Let piecrusts stand at room temperature for 15 minutes as directed on package.

2. 2

   Meanwhile, mix sour cream dip and flour. Fold in salmon, celery and bell pepper.

3. 3

   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.

4. 4

   Bake for 25 - 30 minutes until golden. Let stand 5 minutes before removing from sheet.

* Per serving · 4 servings · Values may vary.

No additional tips available.