Recipe: Appetizer: Curried Shrimp Turnovers
Makes enough filling for approximately
12 turnovers, depending on the size you
choose.
2 tablespoons unsalted butter
½ teaspoon olive oil
1 small onion, minced
3 gloves garlic, minced
1 tablespoon minced fresh ginger
1 tablespoon curry powder
10 ounces shrimp, peeled, deveined and cut
into ¾" dice
1 ripe tomato, cut in half, seeds scooped
out, and diced
¼ cup finely chopped cilantro, plus
additional for garnish
Kosher salt and freshly ground black pepper,
to taste
2 pie crusts, homemade or store bought
1 egg white whisked with a teaspoon of water
Crème fraiche
Preheat oven to 375F.
Make filling: Melt butter and olive oil
in a skillet over medium heat. Add onion,
garlic and ginger and cook until lightly
browned, 2-3 minutes.
Stir in the curry powder, shrimp, tomato,
cilantro, and salt and pepper and cook until
shrimp is cooked through, 1-2 minutes. Taste
for seasoning. Pour off any excess liquid
and set aside to cool.
Roll out pie crusts and cut into circles
or squares, about 3 to 4 inches large. Place
a spoonful of filling off center on each
shape, fold over and seal by pressing with
a fork. Repeat. Brush each turnover with
the egg white beaten with water.
Bake at 375F for approximately 20-25 minutes
(again, depends on the size of your turnover!)
until golden and edges are crispy. Garnish
with a dollop of crème fraiche and
a sprinkling of chopped cilantro.
This filling is also delicious as a variation
on chicken potpie. Simply place a layer
of pastry in the bottom of a ovenproof bowl
or foil potpie dish, spoon in some filling,
and cover with an additional layer of pastry.
Poke a few holes in the top to vent the
steam and bake.
(Party Planning, june 2005)
|
