Thai Style Seafood Turnovers |
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Serves 4 to 6 people
Ingredients plain all purpose flour, for dusting 500g puff pastry, thawed if frozen 1 egg, beaten with 20ml water lime twists, to garnish
For the filling 275g skinned white fish fillets seasoned plain all purpose flour 8-10 large raw prawns(shrimp) 15ml sunflower oil about 75g butter 6 spring onions, finely sliced 1 garlic clove, crushed 225g cups cooked jasmine rice 4cm fresh root ginger, grated 10ml finely chopped fresh coriander 5ml finely grated rind
Methods 1. Preheat the oven to 190°C. Make the filling. Cut the fish into 2cm cubes and dust with seasoned flour, shaking off any excess. Peel and devein the prawns and cut each one into four pieces. 2. Heat half of the oil and 15g of the butter in a large frying pan. Add the spring onions and cook gently for 2 minutes. 3. Add the garlic and cook for a further 5 minutes, until the spring onions are very soft. Transfer to a large bowl. 4. Heat the remaining oil and further 25g of the butter in a clean pan. Add the fish pieces and cook briefly. As soon as they begin to turn opaque, use a slotted spoon to transfer them to the bowl with the spring onions. 5. Cook the prawns in a oil mixture remaining in the pan. When they begin to change colour, lift them out with a slotted spoon and add them to the bowl. 6. Add the cooked rice to the bowl, with the fresh root ginger, coriander and grated lime rind, Mix gently, taking care not to break up the fish. 7. Dust the work surface with a little flour. Roll out the pastry and cut into 10cm rounds. Place spoonfuls of filling just off centre on the pastry rounds. Dot with a little of the remaining butter. Dampen the edges of the pastry with a little of the beaten egg mixture, fold one side of the pastry over the filling and press the edges together firmly. 8. Place the turnovers on two lightly greased baking sheets. Decorate them with the pastry trimmings, if you like, and brush them with remaining beaten egg to glaze. Bake the turnovers for 12-15 minutes, or until golden brown all over. 9.Transfer the turnovers to a warm platter and garnish with lime twists, then serve immediately.
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