Oysters Rockefeller Turnovers
Ingredients
- 1 stick unsalted butter
- 1/2 cup thinly sliced green onions
- 2 garlic cloves, minced
- 1 10-ounce package frozen chopped spinach, cooked and well drained*
- 1 teaspoon salt
- 1/4 cup fresh lemon juice
- 1/2 teaspoon ground fennel seeds
- 1 pint freshly shucked oysters, drained and coarsely chopped
- 1/2 cup Italian bread crumbs
- 1 tablespoon anchovy paste
- 1 17 1/4-ounce package frozen puff pastry, thawed but very cold
- 1 egg
- 2 tablespoons water
Instructions
In a large skillet over medium heat, melt butter. Add green onions and sauté until tender, about 3 minutes. Stir in garlic, spinach, salt, lemon juice and ground fennel seeds. Cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Remove from heat and stir in oysters, bread crumbs and anchovy paste. Line two large baking sheets with parchment paper; set aside. Unfold one pastry sheet at a time on a lightly floured surface. Cut into 9 even squares. Place one rounded tablespoon of the oyster filling in the center of each puff pastry square, lightly moisten the edges with water then fold over into a triangle. Seal edges with the tines of a fork. Arrange the turnovers 1-inch apart on prepared baking sheets. In a small bowl, beat the egg with water. Lightly brush the top of each turnover with the egg wash. Cover the turnovers with plastic wrap and refrigerate until chilled or for up to one day. Cover and refrigerate leftover egg wash. Preheat oven to 400 degrees F. Just before baking, lightly brush the tops of the turnovers with reserved egg wash. Bake until heated through and golden brown, about 20 minutes. Makes 18 turnovers.
*Cook the spinach without water to help minimize excess moisture (which will turn the baked puff pastry soggy). Simply place the spinach in a microwave safe bowl, cover with waxed paper and cook on high for 7 minutes.