Seafood Turnovers

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.

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.

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.

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.