Savory turnovers are always very popular at our house as they are so easy to make with purchased puff pastry and always delicious. We make them with different fillings, such as chicken, seafood, mushroom and onion, or cheese.
The turnovers that I share today are filled with poached salmon, roasted red pepper, and black olives. These scrumptious savory pastries are great with creamy and flavorful Newman's Own Alfredo Sauce.
Ingredients: (8 turnovers)
0.8 pound salmon fillets
2 cups chicken stock
1/2 cup white wine
1/4 cup Newman's Own Alfredo Pasta Sauce
1/4 cup roasted red pepper, chopped
1/4 cup black olives, pitted, chopped
2 green onions, minced
1-2 tablespoons parsley, chopped
2 sheets puff pastry, defrosted
1 egg
Salt, pepper to taste
Additional Newman's Own Alfredo Sauce
Directions:
Place salmon in a pot and pour chicken stock and wine over it. Simmer gently, covered, for about 10-15 minutes. Peel off the skin and transfer salmon to a large bowl, breaking the fish up gently in chunks. Season with salt and pepper to taste. Place in the refrigerator to cool (can be made ahead).
Cut each puff pastry sheet into 4 squares. On the half of each square, place 3-4 tablespoons of salmon, about 1 teaspoon of Alfredo sauce, 1 teaspoon of red pepper, 1 teaspoon of black olives, and 1/2 teaspoon of green onions, and a pinch of parsley. Fold over to form a triangle and pinch edges of pastry together firmly to close. Place the pastries onto a baking sheet lined with parchment paper, leaving enough space between them (you may need to bake four at a time, depending on a size of your baking sheet).
Whisk the egg with a little bit of water. Brush the top of each pastry. Prick the top in several places with a fork so that the steam can escape. Bake at 400°F for about 15 minutes or until golden brown. Serve with additional Alfredo sauce.
This post is part of the Foodbuzz Family Bites featuring my collection of family-friendly easy-to-make lunches, snacks/salads, and dinners.
