Garlic Herb And Salmon Empanadas - cooking recipe

Ingredients

Empanadas
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
Sour Cream Dip
1/2 cup sour cream
1 tablespoon chopped chives, if desired
paprika, for sprinkling

Preparation

Empanadas:
Preheat oven to 425\u00b0F.
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.