Savory turnovers filled
with a mixture of flaked salmon, chopped spinach, minced onion
and cream cheese.
Salmon-Spinach
Turnovers
- 1 (10-ounce) package frozen
chopped spinach, thawed and squeezed dry
1 (7 3/4-ounce) can salmon
1 (3-ounce) package cream cheese, softened
1/4 cup finely minced onion
1/2 teaspoon lemon juice
Pastry for double-crust pie
1 large egg, beaten
- Preheat oven to 400°F
(205°C).
- In a large mixing bowl
combine the spinach, drained canned salmon, softened cream cheese,
minced onion, and lemon juice; mixing well.
- Roll pie shell dough into
6-inch circles. Divide the salmon mixture among the circles.
Moisten the edges then fold the circles in half, press together
with a fork to seal. Place on a lightly greased baking sheet,
prick the tops with a fork, and brush with beaten egg.
- Bake for 18 to 20 minutes,
or until golden brown.
Makes 6 servings.
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