Salmon Empanadas Recipes

SPANISH SALMON EMPANADAS

Steps:

• Make the Spanish salmon dish that will be used to stuff the empanadas. Add olive oil to a pan and sauté the garlic, the onions and the salmon.
• Add the rest of the ingredients and season with Knorr® Tomato Bouillon with Chicken Flavor to add that authentic latino flavor.
• Cook the salmon until potatoes are tender and let it get cold before preparing the empanadas.
• Extend the pie crust and cut circles. Stuff each with the Spanish salmon dish, seal with egg wash and bake at 450 degrees Fahrenheit until golden brown.
• Serve the empanadas hot and pair with your favorite salad or the flavorful Knorr® Black Bean Salad

GARLIC HERB AND SALMON EMPANADAS

Steps:

• Empanadas:.
• Preheat oven to 425°F.
• 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.

SALMON EMPANADAS

Steps:

• In a medium-sized, deep bowl, combine all the ingredients, minus the empanada dough and flour. Mix with a wooden spoon.
• Sprinkle a clean, flat surface with flour, and lay out the dough discs. Put 1 tablespoon of the empanada filling in the center of each disc, fold and seal with a fork.
• Fill a medium-sized frying pan with oil. Once hot, fry the empanadas in batches, for approximately 5 minutes or until golden brown. Remove from the pan and transfer to a paper towel lined plate to absorb excess oil.
• Serve, and enjoy!

SMOKED SAMON AND CREAM CHEESE EMPANADAS

Steps:

• 1. To Make Empanada dough: To make the pastry, sift the flour and salt into a large mixing bowl. Rub in the butter with your fingertips until it resembles fine bread crumbs.
• 2. Beat 2 of the eggs with 2 tbsp water, add to the bowl, and stir until the dough holds together.
• 3. Make a thick disk, cover with plastic wrap, and refrigerate for 30 minutes.
• 4. Meanwhile, mix the cream cheese, smoked Samon,Green onions, garlic. cover let set out till ready to use or you could put in frig. If You put it in the frig you will want to bring it out 10 to 15 min before you assemble the empanada's
• 5. Roll out the dough to a thickness of 1/16 in (2mm). Cut out 24 rounds with a 3½ in (9cm) round cookie cutter. Fill each with a spoonful of the filling. Brush the edges with water, fold over, and press the edges closed with a fork.
• 6. when all empanada's are a filled then you can fry them two to three at a time till golden brown. serve hot or cold.
• 7. Note: If you don't want to deep fat fry the empanada's then you can bake them in the oven. Preheat the oven to 375°F (190°C). Place the empanadas on an oiled baking sheet, beat another egg and brush with the egg. Bake for about 15 minutes, or until golden. Serve warm.