Name: Seafood Puff Pastry Turnovers
Yield: Serves 6
Ingredients: 6 scallops, dark tubes removed; 1½ lb/675 g trimmed monkfish, cut into 1-inch/2.5-cm bits; 1½ lb/675 g puff pastry; 1 egg, beaten; 18 shelled mussels; ½ lb/225 g large prawns, cooked for 30 seconds in boiling water then shelled, and each cut in half – weighed after shelling; 2 tbsp chopped parsley; 2 oz/56 g butter, melted, then cooled just enough before it firms up; 1 tbsp chopped dill

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

You can vary the contents of your turnovers to suit the availability of ingredients where you live, but these days it is getting easier and easier to buy shellfish, due to the increase in cultivated items like scallops, mussels and oysters, and it is really almost easier in some parts of Britain to buy these than any fish slightly out of the ordinary, such as hake or monkfish. As the fish cooks in the pastry it steams, really the best way to cook shellfish and fish.

With these turno