Garlic Herb and Salmon Empanadas

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READY IN: 50mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • Empanadas
  • 1
    (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
  • 6
    ounces smoked salmon, flaked
  • 1
    (5 1/4 ounce) package boursin spreadable cheese with garlic and herbs
  • Sour Cream Dip
  • 12
  • 1
    tablespoon chopped chives, if desired
  • paprika, for sprinkling
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DIRECTIONS

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