Savory Seafood Puff Pastry Pockets
Indulge in these delightful Savory Seafood Puff Pastry Pockets, filled with a rich and creamy mixture of succulent shrimp, tender scallops, and vibrant spinach, all enveloped in flaky golden pastry. Perfect for an elegant appetizer or a comforting main dish, these turnovers bring together a symphony of flavors that will impress your guests and satisfy your cravings. The combination of white wine, Dijon mustard, and earthy mushrooms enhances the seafood, making each bite an exceptional culinary experience. Enjoy them warm and fresh from the oven, paired with a crisp salad or steamed vegetables for a well-rounded meal.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
butter
3 tablespoons (melted)
mushrooms
8 ounces (sliced)
shallot
1/3 cup (finely chopped)
whipping cream
1 cup (none)
dry white wine
1/2 cup (none)
low sodium chicken broth
1/2 cup (canned)
Dijon mustard
1 1/2 tablespoons (none)
white wine vinegar
1 teaspoon (none)
frozen chopped spinach
10 ounces (thawed and squeezed dry)
frozen puff pastry
17.25 ounces (thawed (2 sheets))
uncooked large shrimp
16 (peeled and deveined)
sea scallops
8 (halved horizontally)
Instructions
1
Preheat your oven to 500°F (260°C).
2
In a heavy large skillet, melt the butter over medium-high heat. Add the sliced mushrooms and finely chopped shallots, and sauté them for about 5 minutes until they are soft and fragrant.
3
Pour in the whipping cream, dry white wine, and low sodium chicken broth, and bring the mixture to a boil. Allow it to boil until it is reduced to about 1 cup, which will take approximately 12 minutes.
4
Once the mixture has thickened, stir in the Dijon mustard, white wine vinegar, and the thawed and well-drained spinach. Season with salt and pepper to taste, and then set the mixture aside to cool.
5
On a lightly floured surface, roll out one of the thawed puff pastry sheets into a 12-inch square. Cut the pastry into four equal squares.
6
For each square, place about 1/8 of the spinach mixture on the bottom half. Top the spinach with 2 shrimp and 2 halves of the sea scallops.
7
Brush the edges of each pastry square with water, fold the unfilled half over the filling to create a rectangle, and then press the edges firmly to seal. Use a fork to crimp the edges for a decorative touch.
8
Transfer the pastries to a large baking sheet lined with parchment paper. Repeat the process with the remaining pastry, spinach mixture, shrimp, and scallops.
9
Bake the pastries for 5 minutes, then reduce the oven temperature to 375°F (190°C). Continue to bake until the pastries are puffed and golden brown, about 15 minutes longer.
10
Once done, remove from the oven and serve the pastries warm. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Seafood Puff Pastry Pockets?
They are flaky, golden-brown pastry turnovers filled with a creamy mixture of shrimp, sea scallops, and spinach.
What type of seafood is used in this recipe?
The recipe uses 16 uncooked large shrimp and 8 sea scallops.
How many puff pastry sheets are required?
You will need two sheets of frozen puff pastry, typically totaling 17.25 ounces.
What is the initial preheat temperature for the oven?
The oven should be preheated to 500 degrees Fahrenheit (260 degrees Celsius).
How long should I sauté the mushrooms and shallots?
Sauté the sliced mushrooms and finely chopped shallots in melted butter for about 5 minutes until soft.
What liquids are used to create the creamy sauce?
The sauce is made using whipping cream, dry white wine, and low sodium chicken broth.
To what volume should the sauce mixture be reduced?
The liquid mixture should be boiled until it reduces to approximately 1 cup.
How do I prepare the spinach for the filling?
Use frozen chopped spinach that has been thawed and squeezed completely dry.
What condiments are added to the spinach mixture?
The mixture is seasoned with Dijon mustard, white wine vinegar, salt, and pepper.
Should the filling be hot when I assemble the pockets?
No, the spinach and cream mixture should be set aside to cool before you begin assembling the pastries.
What size should the puff pastry be rolled into?
Each thawed puff pastry sheet should be rolled into a 12-inch square.
How many squares do I cut from each pastry sheet?
Each 12-inch pastry sheet should be cut into four equal squares, making eight squares total.
How much spinach mixture goes into each pocket?
Place approximately one-eighth of the prepared spinach mixture onto the bottom half of each square.
How many shrimp are included in each turnover?
Each pocket contains 2 peeled and deveined shrimp.
How should the scallops be prepared before assembly?
The 8 sea scallops should be halved horizontally so that each pocket receives 2 halves.
How do I seal the edges of the puff pastry?
Brush the edges with water, fold the pastry over the filling, and press the edges firmly to seal.
What is the best way to crimp the pastry edges?
Use a fork to press down and crimp the edges for a secure seal and decorative look.
What should be used to line the baking sheet?
Use parchment paper to line a large baking sheet to prevent the pastries from sticking.
How long do the pastries bake at the highest temperature?
Bake the pastries at 500 degrees Fahrenheit for the first 5 minutes.
What is the second baking temperature used?
After the initial 5 minutes, reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius).
How long is the final baking time at 375 degrees?
Continue baking for about 15 minutes longer until the pastry is puffed and golden brown.
How many total servings does this recipe make?
This recipe yields 8 individual seafood puff pastry pockets.
What kind of wine is best for this recipe?
A dry white wine is recommended for the most savory flavor profile.
Are the shrimp cooked before they go into the oven?
No, the shrimp are added uncooked and will cook perfectly inside the pastry during the baking process.
Can I substitute the chicken broth?
While the recipe calls for low sodium chicken broth, seafood stock could be a suitable alternative.
What does the Dijon mustard add to the recipe?
The Dijon mustard adds a subtle tang and depth of flavor to the creamy seafood filling.
What is the texture of the finished dish?
The dish features a contrast between the light, flaky, crunchy pastry and the rich, creamy seafood center.
Is this recipe suitable for an appetizer?
Yes, these pockets make an elegant appetizer, or they can be served as a comforting main course.
What are some suggested side dishes?
They pair beautifully with a crisp green salad or a side of steamed seasonal vegetables.
How should these seafood pockets be served?
They should be served warm, fresh from the oven, to maintain the texture of the puff pastry.