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Crawfish Pies

Source of Recipe

From "Kevin Belton's New Orleans Celebrations"


List of Ingredients

Filling:
â—¦ 1 tablespoon vegetable oil
â—¦ 1 tablespoon butter
â—¦ ½ cup diced onion
â—¦ ½ cup diced red bell pepper
â—¦ ½ cup diced celery
â—¦ ½ cup thinly sliced green onions
â—¦ ¼ cup finely chopped parsley
â—¦ 1 tablespoon minced garlic
â—¦ 1 pound crawfish meat, finely chopped
â—¦ Chicken stock, as needed
â—¦ 2 tablespoons kosher salt
â—¦ 2 tablespoons Creole seasoning
â—¦ 1 tablespoon hot sauce
â—¦ 1 teaspoon cayenne pepper
â—¦ Vegetable oil, for deep frying

Dough:
â—¦ ½ cup vegetable shortening
â—¦ 2 ½ cups all-purpose flour, divided
â—¦ 1 egg yolk
â—¦ ½ cup water
â—¦ 1 egg
â—¦ 1 tablespoon water



Recipe

Filling:
In a heavy-bottom sauté pan, heat oil and butter over medium-high heat. Add onion, bell pepper, and celery and sauté about 15 minutes or until vegetables are softened. Add green onions, parsley, and garlic and sauté for 5 minutes. Add crawfish, stirring well, and cook for another 5 minutes. Add small amounts of stock as necessary to prevent sticking. Season with salt, Creole seasoning, hot sauce, and cayenne pepper. Remove from heat and let cool.

Dough:
Cut shortening into 2 cups of flour. Stir in egg yolk and ½ cup water to form a sticky dough. Turn out onto a floured surface and sprinkle remaining flour on top, a little at a time, working it in until dough is smooth.

Preheat fryer to 375 degrees. Roll out the dough on a lightly floured surface and cut into 3- to 5-inch rounds. Portion out the crawfish mixture onto one side of each of the rounds. Whisk whole egg and water together for the egg wash. Brush edges of dough with egg wash, then fold dough over, and using a fork, press edges to seal. Don't brush the egg wash on the tops. Fry the pies until golden brown and drain on paper towels. Serve hot.

Serves 8 to 12