Email to Cat      

Crawfish Pies, My Way

Source of Recipe


From "Every Day's a Party" by Emeril Lagasse






List of Ingredients



• 3 Tbsp olive oil
  
• 3/4 cup chopped yellow onions
  
• 1/4 cup chopped green bell pepper
  
• 1 Tbsp salt
  
• 3/4 tsp cayenne
  
• 1-1/2 lbs. peeled crawfish tails
  
• 1/2 cup chopped green onions or scallions (green part only)
  
• 1 Tbsp chopped garlic
  
• 3 Tbsp chopped fresh parsley
  
• 1 large egg
  
• 3/4 cup fine dried bread crumbs
  
• .
  
• -- For the Pastry --
  
• 3 cups bleached all-purpose flour
  
• 1-1/2 tsp salt
  
• 3/4 tsp baking powder
  
• 6 Tbsp vegetable shortening
  
• 1 large egg
  
• 3/4 cup milk
  
• .
  
• -- To Fry the Pies --
  
• 4 cups vegetable shortening
  
• 1/2 tsp Creole seasoning
  






Instructions



1. Make the filling: Heat the olive oil over medium heat in a large skillet. Add the onions, bell pepper, salt and cayenne, and cook for 2 minutes, stirring a few times. Add the crawfish tails and cook, stirring, for 2 minutes. Add the green onions, garlic and parsley, and cook, stirring, for 1 minute. Pour the mixture into a medium-size mixing bowl and let cool for about 3 minutes. Add the egg and bread crumbs and mix well. Set aside.
   
   
2. Make the pastry: Sift the flour, salt and baking powder into a large mixing bowl. With a pastry cutter or two knives, cut in the shortening until the mixture resembles coarse meal. In a small mixing bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
   
   
3. Divide the dough into 12 equal portions. On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter. Put about 1/4 cup of the crawfish mixture in the center of each round, fold the dough over, and crimp the edges together with a fork.
   
   
4. Heat the shortening in a heavy, deep pot or an electric deep-fryer to 360º F.
   
   
5. Fry the pies, two to three at a time, until golden brown. Drain on paper towels, sprinkle with the Creole seasoning, and serve hot.
   
   Makes 12 hand pies.