Best Seafood Turnovers Recipes

SALMON TURNOVERS

Steps:

• Preheat oven to 400 degrees F.
• Lightly flour the countertop. Roll puff pastry so there are no seams. Cut into 4 squares.
• In a bowl, combine salmon, mushrooms, pickle relish, rice, scallions, parsley, salt, and pepper. Place 1 tablespoon of filling in the center of each square. Brush inside edges of puff pastry with egg wash and fold over to make a triangle. Using a fork, seal the edges. Poke a slit or two in the top of each turnover. Brush tops with egg wash. Bake in oven for 30 minutes or until golden brown.

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.

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.

RISSóIS DE CAMARãO (PORTUGUESE SHRIMP TURNOVERS)

Steps:

• MAKE THE PASTRY:.
• In a 2-quart saucepan, place the milk, butter, and salt. Warm over medium-high heat until the milk is scalded, not boiling. Reduce the heat to medium-low.
• Using a wooden spoon, vigorously stir the flour into the milk. Keep stirring over medium-low heat until it forms a dough. When the dough pulls away from the sides of the pan and forms a ball, remove the pan from the stove.
• Turn the dough out onto a lightly floured work space. Using a plastic dough scraper or wooden spoon, turn the warm dough to knead briefly until smooth and the dough slightly springs back when pressed with your finger. (Don't overwork the dough.) Divide the dough in half, forming two balls, and cover with an inverted bowl. Set aside to cool to nearly room temperature.
• MAKE THE FILLING:.
• Melt the butter in a 1-quart saucepan. Add the onion and sauté over medium-high heat until lightly golden, about 10 minutes.
• Reduce the heat to medium-low, pour in the milk, and heat to scalding, not boiling. Stir in the cilantro or parsley, hot-pepper sauce, salt, pepper, and nutmeg.
• Combine the cornstarch or flour with the water. Stir into the milk and simmer over medium-low heat, stirring constantly until it thickens, about 1 to 2 minutes. (Don't over cook or the cornstarch will break down and the mixture will loosen.) Stir in the chopped shrimp, heat through for 1 minute, and remove from heat. Set aside to cool completely.
• ASSEMBLE AND FRY THE PASTRIES:.
• Take half the dough and roll out to 1/8-inch thickness. Using a cutter that is 3 1/2 to 4 inches in diameter (smaller if making appetizers for a party), cut disks of dough.
• Place 1 teaspoon of filling in the middle of a circle. Fold the dough over to form a half circle, pressing the edges together. Set aside on a sheet pan or tray lined with plastic wrap. Repeat until all the filling is used.
• COOK THE PASTRIES:.
• Dip the pastries in beaten egg, then quickly into the breadcrumbs, shaking off any excess crumbs. Set aside.
• Heat 2 or 3 inches of oil in a deep skillet over medium-high heat to a temperature of 350°F (175°C) or until a bit of the pastry sizzles when slipped inches Fry the rissóis, two or three at a time, until golden brown. Remove to paper towel to drain. Serve hot or at room temperature.

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.