I had just a bit of filling left over from making Lumpia Semarang (Indonesian Egg Rolls with Bamboo Shoots, Dried Shrimp, and Scrambled Eggs) to fold them into a few puff pastry turnovers. Waste not, want not!
I've included the original measurements for the egg rolls, in case you wanted to make those and use the leftover filling for turnovers like I did. Or you can certainly make a batch of turnovers only if you don't feel like doing any deep-frying.
The filling freezes well so you can easily divide the batch and save it for when you have a craving.
Indonesian Semarang-Style Turnovers with Bamboo Shoots, Dried Shrimp, and Scrambled Eggs
For two dozen turnovers, you'll need:
1/2 cup dried shrimp, soaked in water to soften and then shredded
1/2 lb fresh shrimp, raw or cooked, roughly chopped2 eggs, scrambled
1 cup bamboo shoots, julienned
1 lb ground pork, or turkey, or chicken
1 tblsp Indonesian kecap manis or substitute with 1 tblsp soy sauce and 2 tsp sugar
1 tsp salt
1 tsp ground black pepper
Place 1/2 cup dried shrimp in hot water to soak for about 15 minutes.
Meanwhile, peel and devein and roughly chop 1/2 lb of raw shrimp. Or you may use cooked shrimp if you wish.
Scramble two eggs. Set aside to cool.
Julienne 1 cup bamboo shoots.
Drain the dried shrimp and squeeze to remove excess liquid. Shred the shrimp by hand or in a food processor until roughly chopped. I sauteed the shrimp until dry to make Vietnamese-style dried shrimp topping, but this step can be quite time-consuming and unless you're going to use the dried, reconstituted, and then dried again shrimp topping for dumplings, this step can be skipped if you wish.
In a bowl, 1 lb ground pork, the fresh and dried shrimp, the scrambled eggs, the julienned bamboo shoots, 1 tblsp kecap manis, 1 tsp salt, and 1 tsp ground black pepper.
Mix thoroughly, breaking up the scrambled egg pieces.
Fold into triangles or whatever shape you wish. Crimp the edges. And bake at 350 degrees for about 25 minutes.
Close-up of the filling.
Other turnover recipes:
Apple Puff Pastry Turnovers
Banh Pa Te So (Vietnamese Pate Chaud (French Hot Pastry Pie))
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