Garlic Herb & Salmon Empanadas

1 pkg. (15 oz.) Pillsbury refrigerated pie crusts, 

softened as directed on package

6 oz. smoked salmon, flaked

1 pkg (about 2/3 cup) gourmet, spreadable cheese

with garlic and herbs

½ cup sour cream

1 T. chopped fresh chives, if desired

Directions:  Heat oven to 425 degrees.  Grease cookie sheet.  Remove crusts from 

pouches; unfold crusts.  Cut each into 4 wedges.

In a small bowl, combine salmon and cheese; mix well.  Spread about 2 T. mixture 

even only over half of each crust wedge to within ¼ inch of edges.  Brush edges of 

crust with water.  Fold untopped dough over filling; press edges to seal.  Place on 

cookie sheets.

Bake 12-17 minutes or until golden brown.  Cool for 10 minutes.  Spoon sour cream 

into small bowl; sprinkle with chives.   Place bowl in center of serving platter.  Cut 

each warm empanada in half; arrange around bowl.

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