Savory Salmon Turnovers

• 1/2 cup long-grain white rice
• 2 tablespoons unsalted butter
• 1 leek, thinly sliced, white and pale green parts only
• 1 carrot, cut into thin strips
• 1 celery rib, cut into thin strips
• 1 1/2 tablespoons all-purpose flour
• 1 teaspoon dried tarragon, crushed
• Salt and freshly ground black pepper
• 1 cup whole milk
• 1/4 cup heavy cream
• 2 tablespoons dry white wine
• Cooking spray
• 3 sheets frozen puff pastry, thawed
• 6 (6-ounce each) salmon fillets, about 2 1/2 inches thick, skin removed
• 1 egg

1. Cook the rice according to the package directions.
2. Set aside.
3. Melt the butter in a heavy, medium skillet set over medium-low heat.
4. Add the leek, carrot, and celery, and saute until beginning to soften, about 4 minutes.
5. Add the flour, tarragon, 1 teaspoon of salt, and 1 teaspoon of pepper, and cook for 1 minute.
6. Add the milk and cream, and cook, stirring, until thickened and bubbly, about 8 minutes.
7. Stir in the wine and heat thoroughly for an additional 2 minutes, stirring often.
8. Remove from the heat and stir in the cooked rice.
9. Set aside.
10. Preheat the oven to 400F.
11. Coat two 9 x 13-inch casserole dishes with cooking spray.
12. On a flat, lightly floured surface, roll the puff pastry sheets into 12-inch squares.
13. Cut four equal squares from each sheet so that you have 12 squares total.
14. Divide the rice mixture aong six of the pastry squares, mounding the mixture into an oval shape with the ends toward two corners of the pastry square.
15. Set a salmon fillet on top of each rice oval and sprinkle with salt and pepper.
16. Make an egg wash by lightly beating together the egg and 1 teaspoon water.
17. Brush the edge of the puff pastry with the egg wash, then bring the pastry corners up around salmon (the pastry will not enclose the salmon completely.)
18. Brush the edges of a second pastry square with egg wash and lay it on top of the salmon fillet, tucking its corners under the bottom of the pastry to enclose the fillet completely.
19. Pinch the edges together to seal and brush the entire turnover with egg wash. Repeat for remaining turnovers.
20. Cut a vent in the top of each turnover to allow steam to escape.
21. Arrange the salmon packages in the prepared casserole dishes, allowing each puff pastry package enough room to puff without touching each other.
22. Bake until the pastry is golden brown and a thermometer inserted into the fish registers 145F, about 30 minutes.
23. You can prepare this dish several hours ahead of time.
24. Once youve made the turnovers, cover and chill them in the refrigerator until your guests arrive.
25. Then, simply pop them in the preheated oven, serve, and enjoy.
26. Easy entertaining at its best.

longgrain white rice, unsalted butter, only, carrot, celery, flour, tarragon, salt, milk, heavy cream, white wine, cooking spray, pastry, salmon, egg

Taken from www.epicurious.com/recipes/food/views/savory-salmon-turnovers-378262 (may not work)