Seafood Turnovers Recipes

PUFFY LOBSTER TURNOVERS

Steps:

• In a small skillet, combine the first nine ingredients. Cook and stir over medium heat for 4-5 minutes or until lobster is firm and opaque; set aside. , Unfold puff pastry. Using a 4-in. round cookie cutter, cut out four circles. Place on a greased baking sheet. Repeat with remaining pastries. Spoon 1 tablespoon lobster mixture in the center of each circle. Brush edges with egg; fold dough over filling. Press edges to seal. , Bake at 400° for 8-10 minutes or until puffy and golden brown. Serve warm.

SEAFOOD TURNOVERS

Steps:

• Thaw puff pastry and roll each sheet to a rectangle, 6-by-8-inches.
• Cut each sheet into 6 even squares.
• In a bowl, combine Crab Meat, Tiny Shrimp and Anchovies, with dijon-sytle mustard, worcestershire sauce, cream cheese and garlic powder to a smooth filling.
• Add salt, pepper and chili powder.
• Place one sixth of the filling onto each pastry square.
• Beat egg.
• Brush edges of dough with egg.
• Fold half the dough over to form triangles.
• With a fork, seal edges.
• Fill a fryer or heavy saucepan 2/3 full with oil.
• Heat oil until it reaches 365 degrees to 370 degrees.
• Add turnovers, a few at a time, and fry until they are golden brown, crispy and heated through.
• Turn with slotted spoon while frying.
• Drain on paper towels.

CAJUN CRESCENT TURNOVERS

Steps:

• For filling:
• Saute onion, bell pepper, celery, garlic and mushrooms in butter until tender and mushrooms have released some liquid.
• Add rice and water.
• Stir. Add Worcestershire sauce, hot sauce, garlic powder, cayenne, and creole seasoning; Mix well.
• Bring to a boil, cover tightly, simmer for 10 minutes.
• For DOUGH:
• While rice is simmering, preheat oven to 375°F
• Separate crescent rolls into rectangles. Seal the seams in each rectangle by pressing the dough together.
• Place rice mixture (turnovers are easier to shape if rice is chilled) in the center of each rectangle.
• Fold dough over and press with a fork to seal the edges.
• Beat egg, garlic powder and garlic salt.
• Brush the tops of turnovers with beaten egg mixture.
• Place on lightly greased cookie sheet.
• Bake 12-13 minutes.

EASY TUNA FISH TURNOVERS

Steps:

• Combine the ingredients and place half on each pie crust to about 1" from the edge and fold over crimp and slash top 3-4 times.
• Bake for 20 minutes at 425 degrees F.

PUFF PASTRY TURNOVERS WITH SHRIMP, SCALLOPS AND SPINACH

Steps:

• Preheat oven to 500°F Melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté 5 minutes. Add cream, wine and broth. Boil until mixture is reduced to 1 cup, about 12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Cool.
• Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Place 1/8 of spinach mixture on bottom half of 1 square. Top spinach mixture with 2 shrimp and.
• 2 scallop halves. Brush pastry edges with water. Fold unfilled half of pastry over filling, forming rectangle. Press edges of pastry closed with tines of fork. Place pastry on large baking sheet. Repeat with remaining pastry, spinach mixture, shrimp and scallops.
• Bake pastries 5 minutes. Reduce heat to 375°F Bake pastries until puffed and golden brown, about 15 minutes longer. Serve warm.

PUFF PASTRY TURNOVERS WITH SHRIMP, SCALLOPS AND SPINACH

Steps:

• Preheat oven to 500°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté 5 minutes. Add cream, wine and broth. Boil until mixture is reduced to 1 cup, about 12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Cool.
• Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Place 1/8 of spinach mixture on bottom half of 1 square. Top spinach mixture with 2 shrimp and 2 scallop halves. Brush pastry edges with water. Fold unfilled half of pastry over filling, forming rectangle. Press edges of pastry closed with tines of fork. Place pastry on large baking sheet. Repeat with remaining pastry, spinach mixture, shrimp and scallops.
• Bake pastries 5 minutes. Reduce heat to 375°F. Bake pastries until puffed and golden brown, about 15 minutes longer. Serve warm.