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Rockefeller Turnovers Recipe

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This recipe for Rockefeller Turnovers, by , is from The Jackson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

treva jackson
Added: Wednesday, August 23, 2006


1 pint oysters, coarsely chopped
1 stick butter
1 celery rib, finely chopped
2 large shallots, finely chopped
1 garlic clove, finely chopped
1 10 oz box frozen chopped spinach, squeezed dry
1 teaspoon salt
1/4 cup fresh lemon juice
1/4 cup Pernod or 1/2 teaspoon ground fennel seeds
1/2 teaspoon Tabasco
1/2 cup fine dry bread crumbs
2 Tablespoons finely chopped anchovy fillets
1 - 17 1/4 ounce package frozen puff pastry, thawed but cold
1 egg

1. Place the oysters in a strainer set over a bowl and let drain in the refrigerator for 1 hour.
2. Melt the butter in a large skillet. Add the celery and shallots and cook over moderate heat, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic, spinach and salt and increase the heat to moderately high. Add the lemon juice, stirring occasionally, until most of the liquid has evaporated and the spinach has reduced to a coarse puree, about 5 minutes. Remove from the heat and fold in the oysters, bread crumbs and anchovies. Transfer the mixture to a large strainer to drain.
4. On a lightly floured surface roll out the puff pastry into 2 - 14 inch x 28 inch rectangles, about 1/8 inch thick. Cut the puff pastry into 3 1/2 inch squares.
5. Place a rounded tablespoon of the oyster filling in the center of each square. Lightly moisten two adjacent edges of each square with water, then fold the opposite corner over to form triangular turnovers. Crimp the sealed edges with the tines of a fork. Arrange the turnovers 1 inch apart on baking sheets.
6. Make a wash by beating the egg with 2 tablesppons of water. Lightly brush the top of each turnover with the egg wash; take care not to let it drip down the sides. Reserve the remaining egg wash. Cover the turnovers with plastic wrap and refrigerate until chilled or for up to 1 day.
7. Preheat the oven to 400 . Just before baking, lightly brush the tops of the turnovers with the egg wash again. Bake for 20 minutes or until golden brown. Serve hot or warm..

Number Of Servings:
Number Of Servings:
Mkes 32
Personal Notes:
Personal Notes:
The turnovers can be assembled ahead of time and baked just before guests arrive or baked earlier in the day and then reheated.




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