Garlic Herb and Salmon Empanadas Recipe

Garlic Herb and Salmon Empanadas Recipe

  • 1 (15 ounce) box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 6 ounces smoked salmon, flaked
  • 1 (5.2 ounce) package Boursin cheese with garlic and herbs
  • 1/2 cup sour cream
  • 1 tablespoon chopped fresh chives (optional)
  1. Heat oven to 425 degrees 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.
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