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Garlic Herb and Salmon Empanadas

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By Pillsbury Kitchens
Updated Jan 6, 2010
Bake-Off® Contest 40, 2002
Jan Kessler
Woodhaven, Michigan
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Serve these rich, smoky empanadas with a side of sour cream topped with chopped fresh chives or green onions.

Garlic Herb and Salmon Empanadas

  • Prep Time 30 min
  • Total 50 min
  • Ingredients 5
  • Servings 16
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Ingredients

Instructions

  • Step 
    1
    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.
  • Step 
    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.
  • Step 
    3
    Bake 12 to 17 minutes or until golden brown. Immediately remove from cookie sheet; place on wire rack. Cool 10 minutes.
  • Step 
    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.

Nutrition

160 Calories
11g Total Fat
3g Protein
13g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
250mg
10%
Potassium
40mg
1%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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