We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 40, 2002
Woodhaven, Michigan

Garlic Herb and Salmon Empanadas

Serve these rich, smoky empanadas with a side of sour cream topped with chopped fresh chives or green onions.

(7)
(1)
Save and Share
  • prep time 30 min
  • total time 50 min
  • ingredients 5
  • servings 16
 

Ingredients

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
6
oz smoked salmon, flaked
1
package (5.2 oz) Boursin cheese with garlic and herbs
1/2
cup sour cream
1
tablespoon chopped fresh chives, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

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

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
250mg
250%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.