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1
prepare the octopus In a large pot, combine the octopus with all of the remaining ingredients and add enough water to cover by 1 to 2 inches.
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2
Bring to a boil, reduce the heat to moderate and simmer until the octopus is tender, about 45 minutes.
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3
Let the octopus cool in the liquid, then drain and pat dry.
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4
Separate the head and tentacles and discard the hard beak.
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5
Thinly slice the octopus.
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6
meanwhile, make the creole sauce In a large skillet, heat 2 tablespoons of the olive oil.
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7
Add the finely chopped onion, cover and cook over moderately low heat, stirring frequently, until softened, about 5 minutes.
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8
Add the chopped red pepper along with the cubanelle peppers, yellow pepper, carrot, tomato, capers, garlic and bay leaf.
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9
Cover and cook over moderate heat, stirring frequently, until the peppers are softened, about 5 minutes.
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10
Add the tomato juice, dissolved tomato paste and the cilantro and cook partially covered over low heat, stirring occasionally, until thickened, about 30 minutes.
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11
Set aside 1/2 cup of the Creole sauce and discard the bay leaf.
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12
meanwhile, make the creole sauce Add the sliced octopus to the Creole sauce in the skillet and simmer for 10 minutes.
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13
Season with salt and let cool completely.
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14
Scrape the octopus filling into a bowl and refrigerate until chilled, at least 30 minutes.
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15
meanwhile, make the creole sauce Meanwhile, preheat the oven to 425.
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16
Cut the remaining onion half into wedges and place in a small roasting pan.
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17
Add the quartered red pepper and the hot red chiles and toss with the remaining 1 tablespoon of olive oil.
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18
Roast for about 20 minutes, until the vegetables are softened and blistered in spots.
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19
Transfer the vegetables to a blender and let cool.
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20
Add the reserved 1/2 cup of Creole sauce and puree until smooth.
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21
Add the mayonnaise and lime juice and pulse to blend.
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22
Season the sauce with salt and refrigerate until chilled.
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23
make the dough 5. make the dough In a standing electric mixer fitted with the paddle, mix the 3 1/2 cups of flour with the salt and vegetable shortening at low speed until evenly combined.
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24
Add the egg and ice water and mix until the dough is evenly moistened.
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25
Knead the dough briefly until smooth, then divide it into 16 equal pieces.
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26
Roll each piece into a ball and transfer to a lightly floured baking sheet.
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27
Cover with a lightly moistened paper towel and plastic wrap and let stand at room temperature for 30 minutes.
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28
make the dough On a barely floured surface, roll out each ball of dough to a 6-inch round.
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29
Spoon about 1/4 cup of the octopus filling onto each round.
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30
Fold the dough over the filling, press out any air bubbles and pinch to seal.
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31
Using a round pastry wheel to trim the pastries, cut off any excess dough.
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32
Transfer the turnovers to a lightly floured baking sheet.
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33
make the dough In a large, deep skillet, heat the vegetable oil to 350.
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34
Cover a rack with paper towels and set it on a baking sheet.
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35
Working in batches, fry the turnovers over moderately high heat, turning once, until golden, about 4 minutes.
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36
Drain on the paper towellined rack.
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37
Let cool slightly, then serve the turnovers with the Creole mayonnaise.
