PUFFY LOBSTER TURNOVERS
Tender bits of lobster are nestled in golden brown puff pastry for an easy, elegant appetizer. Get ready to hand out the recipe to party guests!-Benny Diaz, Azusa, California
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 appetizers.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 167 calories, Fat 9g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 160mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.
RISSóIS DE CAMARãO (SHRIMP TURNOVERS)
These delicious Rissois de Camarao, (Shrimp Turnovers)are a Portuguese traditional favorite for the holidays.
Provided by Suzy Chaves
Categories Seafood Appetizers
Number Of Ingredients 24
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.
SEAFOOD TURNOVERS
Geisha brand products are use in this recipe for the 3 canned items. Cooking time of 5 minutes is a guess.
Provided by Charlotte J
Categories Crab
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 584.5, Fat 36.6, SaturatedFat 9.7, Cholesterol 114.6, Sodium 1606.4, Carbohydrate 38, Fiber 1.6, Sugar 0.9, Protein 25.1
SALMON TURNOVERS
This recipe serves as a rough guideline, as you can fill these turnovers with whatever ingredients you have on hand.
Provided by Alton Brown
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
APPLE TURNOVERS
Delicious, yet so easy to make. Anyone can do these classic apple turnovers!
Provided by Maureen O'leary
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
- Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
- Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
- To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.
Nutrition Facts : Calories 561.9 calories, Carbohydrate 80 g, Cholesterol 7.8 mg, Fat 25.9 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 7.7 g, Sodium 183.9 mg, Sugar 49.8 g
JAM TURNOVERS
Make these super-easy jam turnovers from simple squares of shop-bought puff pastry and your favourite jam. Dust with icing sugar and serve with clotted cream
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oven to 200C/180C fan/gas 6. Unravel the puff pastry on a lightly floured surface. Cut the pastry into six squares. Spoon the jam in the centre of each pastry square. Seal the edges by pressing down with a fork and brush with the egg. Lay on a lined baking sheet and bake for 20 mins. Dust with the icing sugar and serve with the clotted cream.
Nutrition Facts : Calories 272 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
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