Chicken & Shrimp Carbonara Turnover
Bite-sized bliss! These Chicken & Shrimp Carbonara Turnovers are flavor and texture explosions waiting to happen in every golden-brown pocket. 🇮🇹
Imagine: flaky, buttery puff pastry filled with a creamy carbonara sauce, bursting with tender chicken, succulent shrimp, and savory bits of bacon. Every bite is a delightful combination of Italian flavors and textures, perfect for a satisfying appetizer, light lunch, or impressive party food.
Here’s why you’ll love them:
- Easy & Elegant: Ditch the ordinary and impress your guests with these easy-to-make turnovers, perfect for any occasion.
- Flavorful Fusion: The creamy carbonara sauce complements the chicken, shrimp, and bacon for a flavor explosion in every bite.
- Customizable Canvas: Get creative with your fillings! Add your favorite vegetables, cheese, or different proteins for a personalized touch.
**Ready to ditch the boring appetizer and experience the magic of Chicken & Shrimp Carbonara Turnovers? Continue reading for the recipe below and get ready to wow your taste buds in every delicious bite!
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- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
Ingredients
Marinated Chicken & Shrimp
- 1 lb chicken tenderloins
- 1/2 lb raw shrimp deveined & shell off
- 1/2 cup olive oil
- 1/2 cup hot water
- 1/2 Tbsp italian seasoning
- 1/2 Tbsp garlic, chopped
- 1/2 tsp salt & pepper
Carbonara Sauce
- 1/2 cup butter
- 3/4 tsp chopped garlic
- 3 Tbsp pancetta or bacon bits
- 1 1/2 Tbsp flour
- 1/2 cup Parmesan cheese, grated
- 2 cup heavy cream
- 1 cup milk
- 1/8 cup bacon grease
- 1/4 tsp pepper
- 1/8 tsp salt
Topping & Other
- 3 Tbsp romano cheese, grated
- 3 Tbsp parmesan cheese, grated
- 1/4 cup mozzarella cheese, shredded
- 2 cups fresh spinach
- 1/2 red bell pepper, cut into small strips
- 1 sheet puff pastry
- 1 egg (egg wash)
Instructions
Preheat oven to 400 F.
Marinated Chicken & Shrimp
- Whisk your olive oil & water together with seasoning and garlic. Add the chicken strips & shrimp.
- Cover and refrigerate for at least 30 minutes.
Sauce
- Melt butter in a large saucepan over medium heat.
- Add garlic & pancetta/bacon. Saute for 5 minutes, stirring frequently.
- Add flour, parmesan cheese, heavy cream, milk, bacon grease, salt & pepper.
- Use a whisk to whip all ingredients together. Bring to a boil.
- Reduce heat & allow to simmer.
Topping
- Combine your cheeses and get your puff pastry out & set aside.
Chicken & Shrimp
- Preheat a large skillet. Add in your chicken & shrimp to pan.
- Cook for 3 minutes or until cooked on both sides and internal temperatures reach 165F for chicken and 155F for shrimp. Take out of pan. Chop up into small pieces.
- Add your red peppers and spinach to that same pan. Cook until softened & wilted down.
- Add back in your chicken & shrimp to your pan with red peppers and spinach and combine well.
- Add sauce (from above) and stir until well blended.
Ready for cooking
- Get out a large sheet pan and line with parchment paper.
- Sprinkle cheese evenly in center – roughly just smaller than the size of your puff pastry.
- Spoon on your meat/cream mixture over the cheese carefully.
- Lay your puff pastry on top of meat and cheese mixture. With a knife – cut strips to let vent of mixture. Also press down edges of puff pastry into parchment paper to help seal it in.
- Brush top of puff pastry with egg wash.
- Bake for 20 minutes or until golden brown.
- When it comes out – have your plating dish ready & lay on top of your puff pastry. Carefully flip over the baking pan and slowly/carefully peel off the parchment paper so the cheese is sticking to your turnover.
- Cut, serve & enjoy!
Notes
- When making this – think about what you normally would do (when constructing it) and do it backwards so they cheese on top – it put on first.
- You can also cut the puff pastry into 4 smaller turnovers (or even 6 small ones). We did one large one & cut into 6 pieces.
Keywords: Main Dish, Dinner, Lunch, Chicken, Shrimp, Carbonara, Turnover