SalmonSpinach 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.
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.