Salmon Pastries with Dill Pesto

This was a 2008 General Mills Contest Bake-Off winner. The contestant's name is Edgar Rudberg from Saint Paul, MN. Jim and I enjoyed making these together. They are simple yet elegant.

1/2 cup dill weed (fresh if you have it)
1/3 cup light olive oil
1/4 cup walnuts (can use pine or diced macadamia also) 1/4 cup lime juice
1 clove garlic
1 TBSP. Dijon mustard
2/3 cup shredded Parmesan cheese
salt and fresh ground pepper to taste

1. Heat oven to 400.
2. In a food processor with a metal blade process the above ingredients to a smooth pesto consistency.

3/4 lb. salmon (skinned, boned and cut into 1# cubes--about 24 cubes)
1 box refrigerated pie crust, softened

3. Lightly roll out crust to 12" circle. Cut 4 rows by 3 rows to make 12 rectangles. Repeat with the other crust (24 squares).
4. Spoon 1 tsp. dill pesto onto center, top with a cube of salmon. Bring 4 corners of each rectangle over filling to center and pinch at top; pinch corners, leaving small opening on side to vent steam. Place on ungreased cookie sheet 1" apart.
5. Bake 20-25 minutes or until golden brown.
6. Place remaining dill pesto in a plastic bag, snip the tip of one end of the bag. Decorate serving plates with a drizzle of the pesto, serve warm pastries on top of pesto.