Garlic Herb and Salmon Empanadas

This was submitted by Jan Kessler of Woodhaven, Mi. at the Pillsbury Bake-Off 40 (Orlando 2002). These little empanaditas are really wonderful! They just hit the right spot. You can serve them with a side of sour cream topped with chopped green onions or fresh chopped chives. These are great as an appetizer or as snacks.

• Ready In: 50 mins
• Serves: 16

Ingredients

• Empanadas

• 1 (15 ounce) box  pillsbury  refrigerated pie crusts, softened as directed on box
• 6  ounces smoked salmon, flaked
• 1 (5 1/4ounce) package  boursin  spreadable cheese with garlic and herbs

• Sour Cream Dip

• 1⁄2 cup sour cream
• 1  tablespoon  chopped chives, if desired
•  paprika, for sprinkling

Directions

1. Empanadas:
2. Preheat oven to 425°F.
3. Line large cooking or baking sheet with parchment paper or cooking spray.
4. Remove pie cruts from pouches; place flat on work surface.
5. Cut each into 4 wedge-shaped pieces.
6. In a small bowl, mix salmon and cheese.
7. Spread about 2 tablespoons of mixture evenly over 1/2 of each crust wedge to within 1/4" of edges.
8. Brush cut wedges with water.
9. Fold untopped dough over filling, form triangle; press edges to seal.
10. Then seal edges with tines of the fork.
11. Place on cooking sheet.
12. Bake 12-17 minutes or until golden brown.
13. Immediately remove from cooking sheet; place on wire rack.
14. Cool 10 minutes.
15. Sour Cream Dip:
16. Spoon sour cream into a small bowl; sprinkle with chives and paprika.
17. Place bowl in center of serving platter.
18. Cut each warm empanada in half, forming 2 triangles; arrange around bowl.