We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Garlic Herb and Salmon Empanadas

(7)
  1 reviews
  • 30 min prep time
  • 50 min total time
  • 5 ingredients
  • 16 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

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

Bake-Off® Contest 40, 2002
Jan Kessler
Woodhaven, Michigan

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
5g
26%
Trans Fat
0g
0%
Cholesterol
20mg
6%
Sodium
250mg
10%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
0g
0%
Protein
3g
3%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved