Garlic Herb and Salmon Empanadas

  1 reviews
  • 30 min prep time
  • 50 min total time
  • 5 ingredients
  • 16 servings


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


  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.




Nutrition Information

Recipe Step Photos

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