Tomato, Shrimp And Pesto Turnovers

• 1 tbsp vegetable or olive oil
• 1 None medium Spanish onion, finely chopped
• 2 cloves garlic, thinly sliced
• 1 (13.5 oz) can diced tomatoes
• 2 tbsp tomato paste
• 10 oz boneless, firm, white fish fillet, chopped
• 7 oz small cooked shrimp, peeled
• 3.5 oz baby spinach
• 1/2 tbsp sun-dried tomato pesto
• 3 sheets frozen puff pastry, thawed, cut in 1/2
• 1 None large egg, lightly beaten
• None None baby arugula, to serve

1. Preheat oven to 400u0b0F. Grease and line 2 baking trays with parchment paper.
2. Heat oil in a large saucepan over medium heat. Cook onion and garlic for 5 mins, or until onion is soft. Add tomatoes and tomato paste. Bring to a boil then reduce heat and simmer, uncovered, for 5 mins, or until sauce is thickened. Add fish and shrimp. Cook for 5 mins, or until fish is almost cooked through. Remove from heat and stir in spinach and pesto. Let cool for 10 mins.
3. Place puff pastry on prepared trays. Distribute seafood mixture between puff pastry, leaving a 3/4 inch border. Fold dough over to enclose filling and press edges with a fork to seal. Brush with egg and bake for 20 mins, or until golden brown.
4. Serve immediately with arugula.

vegetable, spanish onion, garlic, tomatoes, tomato, fillet, shrimp, baby spinach, tomato pesto, pastry, egg, baby arugula

Taken from recipes-plus.com/api/v2.0/recipes/32221 (may not work)