Seafood and Spinach Turnovers

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Senior Cook
Aug 27, 2004
Very good and makes a great presentation.

Seafood and Spinach Turnovers
Puff pastry, thawed
16 large Shrimp, peeled and deveined
8 Sea scallops, halved 3 tb Butter
8 oz Sliced mushrooms (shiitake, porcini, morels, crimini, portabellos, oyster, etc)
1/3 c Shallots, finely chopped
1 c Whipping cream
1/2 c Dry white wine
1/2 c Chicken broth
1 1/2 tb Dijon mustard
1 ts White wine vinegar
10 oz Frozen chopped spinach, thawed and squeezed dry
Salt and pepper to taste

Preheat oven to 500F
1.Melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots; saute 5 minutes.
2.Add cream, wine and broth. Boil until mixture is reduced to 1 cup, about 10-12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Cool.
3.Roll out 1 sheet of puff pastry on lightly floured surface to 12" square. Cut pastry into four 6" squares.
4.Place 1/8 of spinach mixture on bottom half of 1 square. Top mixture with 2 shrimp and 2 scallop halves. Brush pastry edges with water. Fold unfilled half of pastry over filling, forming a rectangle. Press edges of pastry closed with a fork. Place pastry on large baking sheet. Repeat with remaining pastry, spinach mixture, shrimp and scallops.
5.Bake pastries 5 minutes. Reduce heat to 375F. Bake pastries until puffed and golden brown, about 15 minutes. Serve warm.


Washing Up
Jun 26, 2004
Man, I gotta try this...

Daughter#2 will elevate me to God-Like status if this turns out like I think, even w/o the addition of waterchestnuts...


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