Garlic Herb And Salmon Empanadas

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 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

Recipe

• 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.