Rockefeller Turnovers

Name: Rockefeller Turnovers
Yield: Makes 16 Turnovers
Cuisine: American
Ingredients: 1 garlic clove, minced; ¼ cup finely chopped celery; 1 shallot, minced; 1 sheet frozen puff pastry; 4 tablespoons (½ stick) unsalted butter; ½ pint shucked oysters; 2 tablespoons fresh lemon juice; ¼ cup fine, dry bread crumbs; 2 tablespoons Herbsaint or Pernod (anise-flavored liquors), or ¼ teaspoon ground anise seeds; 1 egg; 1 tablespoon chopped anchovy fillets; ½ pound spinach, trimmed, chopped, steamed, and drained, or ½ of a 10-ounce package of frozen chopped spinach, thawed and drained; ½ teaspoon salt; A few drops of Tabasco or a pinch of cayenne, to taste

Preparation info

Makes
16
Turnovers

Difficulty
Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

About

I developed these appetizers for Food & Wine magazine. The ingredients for Oysters Rockefeller are chopped together, tucked into puff pastry turnovers, and baked. They can be assembled ahead of time, refrigerated, and baked when you’re ready to eat. Serve them warm before dinner with drinks.

Ingredients

½ pint shucked oysters
1 sheet frozen puff pastry
4 tablespoon

Americas
United States
Fish course
Dinner
Starter
Pescatarian
South Carolina

Method

At least an hour before serving, place the oysters in a sieve over a bowl in the refrigerator to thoroughly drain. Remove the puff pastry from the freezer and allow to thaw at room temperature for 20 minutes.

Melt the butter in as billet over medium heat, then sauté the celery and shallot until they are translucent, about 5 minutes. Add the garlic, spinach, and salt and stir well to com