Crawfish Pies, My Way

By á-174942

Ingredients

• PASTRY FOR CRAWFISH PIES:
• 3 tablespoons olive oil
• 3/4 cup chopped yellow onions
• 1/4 cup chopped green bell pepper
• 1 tablespoon salt
• 3/4 teaspoon cayenne
• 1 1/2 pounds peeled crawfish tails
• 1/2 cup chopped green onions or scallions (green part only)
• 1 tablespoon chopped garlic
• 3 tablespoons chopped fresh parsley leaves
• 1 large egg
• 3/4 cup fine dried bread crumbs
• 1 recipe Pastry - (see below)
• Creole seasoning to taste
• Oil for frying
• 3 cups bleached all-purpose flour
• 1 1/2 teaspoons salt
• 3/4 teaspoon baking powder
• 6 tablespoons vegetable shortening
• 1 large egg
• 3/4 cup milk

Details

Servings 12

Preparation

Step 1

Preheat the fryer. Heat the olive oil over medium heat in a large skillet. Add the onions, bell pepper, salt, 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.

Make the pastry. Sift the flour, salt, and baking powder into a large mixing bowl. With a pastry cutter or 2 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. 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. Fry the pies, 2 or 3 at a time, until golden brown. Drain on paper towels, sprinkle with the Creole seasoning, and serve hot.

This recipe yields 12 hand-sized pies.