Salmon Sour Cream Turnovers (Pasties)

Recipe by Debbie R.
READY IN: 45mins


  • 1
    (15 ounce) package refrigerated unbaked pie crusts (2 crusts)
  • 13
    cup sour cream sour cream and chive dip (from the dairy section)
  • 1
    tablespoon flour
  • 2
    (6 ounce) cans salmon (skinless, boneless, drained and flaked)
  • 12
    cup chopped celery (1 stalk)
  • 14
    cup finely chopped bell pepper (red or green)


  • Preheat oven to 375. Let piecrusts stand at room temperature for 15 minutes as directed on package.
  • Meanwhile, mix sour cream dip and flour. Fold in salmon, celery and bell pepper.
  • 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.
  • Bake for 25 - 30 minutes until golden. Let stand 5 minutes before removing from sheet.