Real Recipes From Real Home Cooks ®

smoked samon and cream cheese empanadas

(1 rating)
Recipe by
Cindy Gowing
Junction City, OR

I made these one 4Th of July and took them to my sisters big 4Th BBQ and I was told by everyone I couldn't come back next year unless I brought them to the BBQ. Note: you can use the cream cheese with chives if you don't want the green onions I have done both.

(1 rating)
yield 6
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For smoked samon and cream cheese empanadas

  • 1 pkg
    cream cheese
  • 1 pkg
    salmon, smoked
  • 3
    green onions chopped
  • 1/2 tsp
    garlic powder
  • enough oil for deep fat frying
  • 3 1/4 c
    all purpose flour
  • 1/2 tsp
  • 6 Tbsp
    cold butter diced
  • 2
    egg's beaten

How To Make smoked samon and cream cheese empanadas

  • 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.

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