Garlic Herb And Salmon Empanadas Recipes

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GARLIC HERB AND SALMON EMPANADAS



Garlic Herb and Salmon Empanadas image

This was submitted by Jan Kessler of Woodhaven, Mi. at the Pillsbury Bake-Off 40 (Orlando 2002). These little empanaditas are really wonderful! They just hit the right spot. You can serve them with a side of sour cream topped with chopped green onions or fresh chopped chives. These are great as an appetizer or as snacks.

Provided by Manami

Categories     Lunch/Snacks

Time 50m

Yield 16 serving(s)

Number Of Ingredients 6

1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
6 ounces smoked salmon, flaked
1 (5 1/4 ounce) package boursin spreadable cheese with garlic and herbs
1/2 cup sour cream
1 tablespoon chopped chives, if desired
paprika, for sprinkling

Steps:

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

Nutrition Facts : Calories 165.2, Fat 10.7, SaturatedFat 3.9, Cholesterol 5.8, Sodium 264.1, Carbohydrate 13.5, Fiber 0.3, Sugar 1.1, Protein 3.5

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