Salmon Empanadas
These baked salmon empanadas are filled with flaky fish and savory spices. They are crispy, portable and perfect for snacks or dinner.
Prep Time: 30 minutes
Ingredients
- 8 frozen empanada dough disks thawed
- 12 ounces salmon filets cut into 8 equal pieces
- 3 tablespoons butter melted
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 large egg
Instructions
- Preheat oven to 400°F.
- Place 4 empanada disks onto parchment-lined baking sheet. Top with salmon.
- Mix butter, parsley and basil in a small bowl. Spread over top of salmon.
- Fold crust and pinch together firmly to seal, then lightly press edges with a fork for a decorative effect, if desired.
- Lightly scramble egg in a small bowl. Brush over tops and edges of empanadas.
- Bake 25-28 minutes, or until crisp and golden brown. Cover lightly with aluminum foil to avoid over browning, if needed.