Recipe

Crawfish Pies, My Way

  • Yield: 12 hand pies

Ingredients

  • FOR THE FILLING:
  • 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
  • FOR THE PASTRY:
  • 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
  • TO FRY THE PIES:
  • 4 cups vegetable shortening
  • 1/2 teaspoon Creole Seasoning

Directions

  • 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.
  • 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.
  • 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.
  • Heat the shortening in a heavy, deep pot or an electric deep-fryer to 360°F. Fry the pies, two to three at a time, until golden brown. Drain on paper towels, sprinkle with the creole seasoning, and serve hot.