Smoked Salmon And Horseradish Pockets

1. 1

   Combine flour, butter and 1 1/2 cups sour cream. Knead with the dough hook of a mixer, then with your hands, until smooth. Wrap in plastic wrap and chill for 45 mins.

2. 2

   Preheat oven to 400u00b0F. Line 2 baking sheets with parchment paper. On a floured work surface, roll out dough to 1/4 inch thick. Cut 14 - 6 inch discs then lay out on work surface. Mix horseradish, remaining sour cream and a pinch of salt then spread over discs, leaving a 1 inch border around edges. Top with salmon, pine nuts, capers and dill. Fold pastry over filling and press edges firmly. Transfer to baking sheets and brush with egg wash. Bake for 30 mins. Serve warm or cold.

* Per serving · 4 servings · Values may vary.

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