Savory Fish Turnovers Recipe

Easy to serve, easier to enjoy, these pockets of deliciousness are a perfect party snack.

A cross between Cornish pasties and Mexican empanadas, these turnovers stretch a small amount of fish into another meal. You can use either piecrust dough or refrigerated commercial roll pastry.

Serves 4



  • 2 medium potatoes, peeled and diced
  • 1 medium carrot, peeled and diced
  • 1 tablespoon butter or olive oil
  • cup sliced celery
  • 2 tablespoons seeded and minced jalapeño
  • ¾ cup chopped onions
  • 4 ounces chopped mushrooms
  • 2 tablespoons chopped fresh cilantro or a combination of fresh tarragon and mint
  • 1 cup flaked leftover fish
  • Dough for a double-crust 9-inch pie or a container of roll dough
  • cup sour cream
  • ¼ cup mixed grated cheese (optional)
  • Salt (optional)
  • Freshly milled black pepper (optional)



Place the potatoes and carrot in a pot of water, bring to a boil, and gently boil for 12 to 15 minutes, or until barely cooked through. Drain and set aside. Heat the butter in a skillet; add the celery, jalapeño, and onions. Cook over medium-high heat, stirring frequently, for 2 minutes. Stir in the mushrooms, and cook for another 2 minutes, stirring constantly. Add the cilantro and fish, and cook 1 minute longer, stirring frequently. Scrape into a mixing bowl and set aside.

Preheat the oven to 400°F.

Roll out the dough into 8 circles. (You can form them with an upside-down saucer.) Add the sour cream and cheese, if using, to the fish mixture. Taste and season with salt and pepper, if desired.

In the center of each circle, place about 2 tablespoons filling. Fold over the dough and crimp the edges to form a turnover. Cut a small steam vent in the center surface of each turnover.

Place the turnovers on a baking sheet and bake for about 20 minutes, or until browned and cooked through.

From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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