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.

PHYLLO TURNOVERS WITH SHRIMP AND RICOTTA FILLING

Steps:

• Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil. Stir in the celery and peppers; cook until tender, about 5 minutes. Add the green onions, hot sauce, and salt; cook and stir until onions are wilted, about 3 minutes. Stir the flour, shrimp, ricotta cheese, and milk into the pepper mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt 1/2 cup butter in a small saucepan over medium heat. Remove from heat and keep warm. Stack two sheets of phyllo on top of each other, and cut into 3 strips about 3 inches by 12 inches. Brush the top of each strip with melted butter, and place a teaspoon of the shrimp mixture at one end. Fold phyllo dough over the filling, working back and forth from side to side to make a triangle. Seal the end closed with a little water or butter. Place triangle on an ungreased baking sheet. Repeat with remaining phyllo sheets and filling.
• Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes. Cool on a wire rack.

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.

RISSóIS DE CAMARãO (SHRIMP TURNOVERS)

Steps:

• 1. White sauce - In heavy sauce pan melt butter, add flour and stir until it dissolves into the butter. Add milk, salt pepper & cube. Cook and stir on med heat until it thickens. Add 1 tbsp of white sauce to beaten yolks to temper them, then add the eggs into sauce. Taste & add more salt or pepper if needed. Set aside to cool. (The filling should be very thick not runny)
• 2. Shrimp filling - Cook the onions w/ olive oil on med heat. Add cube & shrimp. Cook for about 3 minutes until shrimp is pink. Add lemon juice. Add parsley. Let cool. Fold shrimp into the white sauce. Season w/ salt & pepper to taste. Let the mixture completely cool in refrigerator for at least 2 hours or overnight.
• 3. Dough - In heavy non stick pan, place water, lemon peel, salt & butter on med heat until butter melts and the water starts to boil. Add the flour & continually stir with a sturdy spoon until a ball of dough forms. ( This takes muscle power) You'll notice the bottom of the pan starts to form a crust. Keep stirring until all of flour is absorbed into the ball of dough. (The batter should feel and look like bread dough). Wrap dough in plastic or cover in bowl. Let it cool in refrigerator for a couple of hours. The colder the dough the better it will roll.
• 4. Once both the dough and filling have completely cooled, roll out 1/4 of dough to 1/8 inch thick on floured surface. Batter may be soft. Flour rolling pin. Cut the dough into round 4-5 inch circles. Spoon 1 tablespoon of the filing into dough rounds. Fold the dough over forming a moon shape. Carefully pinch edges together and don't let filling escape out of the sides. Place them apart from each other on a large parchment covered cookie sheet.
• 5. Beat 3 eggs with a couple tablespoons of water in large bowl. Spread a large amount of plain bread crumbs on a cookie sheet. Use one hand dry, one hand wet method by dipping each shrimp cake into egg wash and then into the bread crumbs. Shake off excess crumbs. Place them onto parchment lined cookie sheets in fridge for an hour to cool. If I'm busy I fry them the next day. You can also freeze them in plastic bags for a couple of weeks. Defrost them overnight in fridge before cooking for better results.
• 6. Fry 6 at a time in deep fryer at med heat until they turn very golden brown. You'll need to keep turning them over to cook evenly. Cut one open to make sure they're cooked. If they are too dark, lower oil temp.

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.