Garlic Herb and Salmon Empanadas

(7)
1 reviews.
  • 30 min prep time
  • 50 min total time
  • 5 ingredients
  • 16 servings

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

Directions

  1. 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. 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. 3 Bake 12 to 17 minutes or until golden brown. Immediately remove from cookie sheet; place on wire rack. Cool 10 minutes.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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