Garlic Herb and Salmon Empanadas

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

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Servings 16

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( 7 ) Ratings

7 Ratings

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Bake-Off® Contest 40, 2002

Jan Kessler

Woodhaven, Michigan

ingredients 5
Prep Time 30 min
Total Time 50 min

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

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Directions

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.