Miniature Shrimp Turnovers

These require a little effort, but they’re worth it. Make in advance and heat up later. Good when you’re hosting VIP’s.

The Turnovers:


1-1/2 cups water
2 tablespoons butter
1-1/2 cups flour
1 teaspoon salt


Place the water and butter in a saucepan and heat to boiling. Add the flour and salt all at once, stirring vigorously over low heat until the mixture forms a ball and leaves the sides of the pan clean. Cover and let cool to room temperature.

The Filling:


3 tablespoons olive oil or butter
1 medium onion, finely chopped
1 pound raw shrimp, shelled, deveined and finely chopped
2 eggs, lightly beaten
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped parsley


Heat the oil or butter and saute the onion in it until tender and lightly browned. Add the chopped shrimp and cook, stirring, for 2 or 3 minutes or until the shrimp turn pink. Stir in the beaten eggs, salt and pepper and cook, stirring, until eggs are just set.

Stir in the parsley and let cool to room temperature.

Knead the cooled dough on a lightly-floured board un-til smooth and elastic. Divide into two parts. Roll out one-half of the dough until it is very thin. Cut out 3-inch circles. Place one-half teaspoon of filling on each circle, moisten the edges, and fold over to make a turnover. Pinch the edges to seal.

The Coating:


2 eggs, lightly beaten
2-1/2 cups dried bread crumbs


Coat the turnovers first in the above two beaten eggs, then in bread crumbs. Fry five or six at a time in deep fat preheated to 355 degrees F until golden, about 3 minutes. Drain on paper towels.

Repeat with the second half of the dough and remaining filling.

Cooking & Recipes


Makes 80 bite-size turnovers.

Preparation Method

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