Smoked Oyster Empanadas

Name: Smoked Oyster Empanadas
Total time: 35 min
Ingredients: Two 8-ounce cans crescent biscuit dough, such as Pillsbury; 32 smoked oysters or mussels (from two 3-ounce cans), drained well; Melted unsalted butter, for brushing; Flaky sea salt; Freshly ground black pepper

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Total: 35 minutes

Servings: 32

Cost: $0.57 /serving

Author : Justin Chapple

Ingredients

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Two 8-ounce cans crescent biscuit dough, such as Pillsbury32 smoked oysters or mussels (from two 3-ounce cans), drained wellMelted unsalted butter, for brushingFlaky sea saltFreshly ground black pepper

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Instructions

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Step 1

Preheat the oven to 375° and line two large rimmed baking sheets with parchment paper. On a work surface, unroll the crescent dough and then cut each triangle of dough in half crosswise to form 32 smaller triangles.

Step 2

Put one smoked oyster in the center of each triangle. Fold the dough over the oyster and press the edges to seal, then crimp decoratively with a fork. Transfer the empanadas to the prepared baking sheet. Brush the empanadas with melted butter and sprinkle with flaky salt and freshly ground pepper.

Step 3

Bake the empanadas for 12 to 15 minutes, until lightly browned and puffed. Serve warm.