“This was submitted by Jan Kessler of Woodhaven, Mi. at the Pillsbury Bake-Off 40 (Orlando 2002). These little empanaditas are really wonderful! They just hit the right spot. You can serve them with a side of sour cream topped with chopped green onions or fresh chopped chives. These are great as an appetizer or as snacks.”

Ingredients Nutrition

  • Empanadas
  • 1 (15 ounce) boxpillsbury refrigerated pie crusts, softened as directed on box
  • 6 ounces smoked salmon, flaked
  • 1 (5 1/4 ounce) packageboursin spreadable cheese with garlic and herbs
  • Sour Cream Dip
  • 12 cup sour cream
  • 1 tablespoon chopped chives, if desired
  • paprika, for sprinkling


  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.

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