Serves 16
180 min
Octopus Turnovers with Spicy Creole Mayonnaise
Recipe GLPR6fd109f5038988
Tender poached octopus folded into crispy pastry turnovers and served alongside a vibrant spicy Creole mayonnaise. The octopus is simmered gently with aromatic vegetables, herbs, and red wine until melt-in-your-mouth tender, then combined with sautéed aromatics and seasonings before being enclosed in golden, flaky pastry shells. This elegant appetizer or light main course brings sophisticated Creole flavors to your table.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 pounds Octopus, cleaned
1 Garlic head, halved horizontally
1 Yellow onion, halved
2 Celery ribs
1 Carrot
2 Bay leaves
12 Fresh parsley sprigs
1½ teaspoons Whole black peppercorns
1 cup Dry red wine
2 tablespoons Kosher salt
Directions
Place the cleaned octopus in a large pot. Add the halved garlic head, halved onion, celery ribs, carrot, bay leaves, parsley sprigs, and black peppercorns. Pour in the red wine and add just enough water to cover the octopus by about 2 inches. Add the kosher salt and bring to a boil over high heat.
Once boiling, reduce the heat to medium-low and maintain a gentle simmer. Cover the pot and cook for about 2 to 2.5 hours, until the octopus is very tender and easily pierced with a fork.
Remove the pot from the heat and allow the octopus to cool in the cooking liquid until it can be handled comfortably. Drain the octopus and reserve the cooking liquid for use in the filling if desired.
Once cooled, cut the octopus into small, bite-sized pieces, removing any tough skin or suction cups as needed.
Prepare the turnover filling by combining the cooked octopus pieces with finely diced onion, celery, and bell pepper that have been lightly sautéed until softened. Season with salt, black pepper, cayenne pepper, paprika, dried thyme, and Creole seasoning to taste. Stir in minced garlic and a splash of the reserved cooking liquid to keep the mixture moist.
Allow the filling to cool to room temperature before assembling the turnovers.
Preheat your oven to 400°F (200°C). Prepare your pastry dough or use store-bought puff pastry sheets. Roll out the pastry to about 1/8-inch thickness and cut into 3-inch circles or squares.
Place about 1 tablespoon of the octopus filling on one half of each pastry circle, leaving a small border around the edges. Fold the pastry in half to form a semicircle or triangle and press the edges firmly to seal. You can crimp the edges with a fork for a decorative finish.
Place the assembled turnovers on a baking sheet lined with parchment paper. Brush lightly with olive oil if desired, and bake in the preheated oven for 12 to 15 minutes, until the pastry is golden brown and crispy.
While the turnovers bake, prepare the spicy Creole mayonnaise by combining mayonnaise with minced garlic, cayenne pepper, paprika, hot sauce, fresh lemon juice, and a pinch of salt and black pepper to taste. Whisk until smooth and well combined.
Remove the turnovers from the oven and let them cool for a few minutes on the baking sheet before transferring to a serving platter. Serve the warm turnovers with the spicy Creole mayonnaise on the side for dipping.
