Salmon in Pastry Dough with Mushrooms

Salmon and mushroom mixture stuffed in Pillsbury® pie crust for a tasty seafood dinner.

Ingredients

1

Heat oven to 400°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper.
2

In 12-inch skillet, heat salmon, wine and water over medium heat until simmering. Cover; reduce heat to low. Cook about 10 minutes or until salmon flakes easily with fork. Carefully remove salmon from skillet, leaving liquid; set salmon aside to cool.
3

In same skillet, melt 1 tablespoon butter. Stir in green onions, mushrooms and salt. Cook 7 to 10 minutes, stirring occasionally, until liquid is evaporated. Stir in cream cheese until well blended. Remove from heat.
4

On work surface lightly sprinkled with flour, roll pie crusts to about 14x10 inches each. Using knife or pizza cutter, cut around edges to create fish shapes that are both same size. Arrange salmon on 1 crust. Top with mushroom mixture. Brush around edge of crust with beaten egg. Top with other crust. Fold edges over; pinch to seal. Using spoon, make slight indentations to look like scales. Using extra crust pieces, roll a small piece for an eye and fins, pressing in place.
5

Place salmon-filled crust on cookie sheet. Brush with beaten egg. Bake 20 to 30 minutes or until top is golden brown.
6

Meanwhile, in small bowl, mix Herb Butter ingredients until well blended. Serve with salmon.