Seafood Turnovers

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 (6 ounce) can crabmeat, drained
• 1 (4 1/4 ounce) can baby shrimp, drained
• 1 (6 ounce) can anchovies, drained
• 1 (17 1/3 ounce) package pepperidge farm frozen puff pastry sheets (2 sheets)
• 1 egg
• oil, for frying
• 1 tablespoon dijon-style mustard
• 1/2 tablespoon worcestershire sauce
• 1 1/2 tablespoons cream cheese
• 1 dash garlic powder
• 1 dash salt
• 1 dash pepper
• 1 dash chili powder

Recipe

• 1 thaw puff pastry and roll each sheet to a rectangle, 6-by-8-inches.
• 2 cut each sheet into 6 even squares.
• 3 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.
• 4 add salt, pepper and chili powder.
• 5 place one sixth of the filling each pastry square.
• 6 beat egg.
• 7 brush edges of dough with egg.
• 8 fold half the dough over to form triangles.
• 9 with a fork, seal edges.
• 10 fill a fryer or heavy saucepan 2/3 full with oil.
• 11 heat oil until it reaches 365 degrees to 370 degrees.
• 12 add turnovers, a few at a time, and fry until they are golden brown, crispy and heated through.
• 13 turn with slotted spoon while frying.
• 14 drain on paper towels.