Seafood Turnovers - cooking recipe

Ingredients

1 (6 ounce) can crabmeat, drained
1 (4 1/4 ounce) can baby shrimp, drained
1 (6 ounce) can anchovies, drained
1 (17 1/3 ounce) package pepperidge farm frozen puff pastry sheets (2 sheets)
1 egg
oil, for frying
1 tablespoon dijon-style mustard
1/2 tablespoon Worcestershire sauce
1 1/2 tablespoons cream cheese
1 dash garlic powder
1 dash salt
1 dash pepper
1 dash chili powder

Preparation

Thaw puff pastry and roll each sheet to a rectangle, 6-by-8-inches.
Cut each sheet into 6 even squares.
In a bowl, combine Crab Meat, Tiny Shrimp and Anchovies, with dijon-sytle mustard, worcestershire sauce, cream cheese and garlic powder to a smooth filling.
Add salt, pepper and chili powder.
Place one sixth of the filling onto each pastry square.
Beat egg.
Brush edges of dough with egg.
Fold half the dough over to form triangles.
With a fork, seal edges.
Fill a fryer or heavy saucepan 2/3 full with oil.
Heat oil until it reaches 365 degrees to 370 degrees.
Add turnovers, a few at a time, and fry until they are golden brown, crispy and heated through.
Turn with slotted spoon while frying.
Drain on paper towels.