Garlic Herb and Salmon Empanadas |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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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. Ingredients:
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 |
Directions:
1. Empanadas:.
2. Preheat oven to 425°F.
3. Line large cooking or baking sheet with parchment paper or cooking spray.
4. Remove pie cruts from pouches; place flat on work surface.
5. Cut each into 4 wedge-shaped pieces.
6. In a small bowl, mix salmon and cheese.
7. Spread about 2 tablespoons of mixture evenly over 1/2 of each crust wedge to within 1/4 of edges.
8. Brush cut wedges with water.
9. Fold untopped dough over filling, form triangle; press edges to seal.
10. Then seal edges with tines of the fork.
11. Place on cooking sheet.
12. Bake 12-17 minutes or until golden brown.
13. Immediately remove from cooking sheet; place on wire rack.
14. Cool 10 minutes.
15. Sour Cream Dip:.
16. Spoon sour cream into a small bowl; sprinkle with chives and paprika.
17. Place bowl in center of serving platter.
18. Cut each warm empanada in half, forming 2 triangles; arrange around bowl.
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