Tomato, Shrimp And Pesto Turnovers Recipe

Name: Tomato, Shrimp And Pesto Turnovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp vegetable or olive oil; 1 None medium Spanish onion, finely chopped; 2 cloves garlic, thinly sliced; 1 (13.5 oz) can diced tomatoes; 2 tbsp tomato paste; 10 oz boneless, firm, white fish fillet, chopped; 7 oz small cooked shrimp, peeled; 3.5 oz baby spinach; 1/2 tbsp sun-dried tomato pesto; 3 sheets frozen puff pastry, thawed, cut in 1/2; 1 None large egg, lightly beaten; None None baby arugula, to serve

Servings: persons

1 tbsp vegetable or olive oil
1 None medium Spanish onion, finely chopped
2 cloves garlic, thinly sliced
1 (13.5 oz) can diced tomatoes
2 tbsp tomato paste
10 oz boneless, firm, white fish fillet, chopped
7 oz small cooked shrimp, peeled
3.5 oz baby spinach
1/2 tbsp sun-dried tomato pesto
3 sheets frozen puff pastry, thawed, cut in 1/2
1 None large egg, lightly beaten
None None baby arugula, to serve

1
Preheat oven to 400u00b0F. Grease and line 2 baking trays with parchment paper.
2
Heat oil in a large saucepan over medium heat. Cook onion and garlic for 5 mins, or until onion is soft. Add tomatoes and tomato paste. Bring to a boil then reduce heat and simmer, uncovered, for 5 mins, or until sauce is thickened. Add fish and shrimp. Cook for 5 mins, or until fish is almost cooked through. Remove from heat and stir in spinach and pesto. Let cool for 10 mins.
3
Place puff pastry on prepared trays. Distribute seafood mixture between puff pastry, leaving a 3/4 inch border. Fold dough over to enclose filling and press edges with a fork to seal. Brush with egg and bake for 20 mins, or until golden brown.
4
Serve immediately with arugula.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tbsp vegetable or olive oil, 1 None medium Spanish onion, finely chopped, 2 cloves garlic, thinly sliced, 1 (13.5 oz) can diced tomatoes, and more.

Yes, Tomato, Shrimp And Pesto Turnovers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomato, Shrimp And Pesto Turnovers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions