Fish turnovers with Aloha sauce!
8 oz refrigerated croissant dough
½ lb white fish cooked and shredded (I used local caught White Grunt)
2 oz cream cheese softened
1 tablespoon light mayonnaise
1 celery branch chopped fine
3 green onions chopped fine
2 tablespoon parsley chopped.
¼ teaspoon old bay seasoning
½ teaspoon lemon juice
Salt & pepper (pinch)
1 egg
2 tablespoon water
Aloha sauce
½ cup light mayonnaise
½ cup chopped fine pineapple
½ teaspoon lemon
½ jalapeño chopped fine
2 tablespoon of cilantro chopped
Salt & pepper (pinch)
Preheat oven at 375 degrees. Line a cooking sheet with parchment paper.
In a mixing bowl add fish, cream cheese, mayonnaise, celery, onions, parsley, old bay seasoning, lemon juice salt& pepper mix well.
On rolled and separate croissant dough and place four of the croissant dough on your lined cookie sheet. Place two cookie scoops of filling on each of four of the croissant dough pieces. Top with the remaining croissant dough and pinch the edge of the turnovers together. With a sharp knife place a couple of cuts in the dough on top of each turnover to let air escape. In a small bowl mix egg and water. Brush each turnover with egg wash. Bake in oven 25 minutes until turnovers are golden in color.
For Aloha sauce mix all sauce ingredients together and voila done!