Garlic Herb And Salmon Empanadas

• 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

1. Empanadas:
2. Preheat oven to 425u0b0F.
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.

salmon, spreadable cheese with garlic, sour cream, sour cream, chives, paprika

Taken from www.food.com/recipe/garlic-herb-and-salmon-empanadas-150798 (may not work)