Crawfish Pies, My Way

Recipe Ingredients

3 tablespoons	45ml	Olive oil
3/4 cup	46g / 1.6oz	Chopped yellow onions
1/4 cup	36g / 1.3oz	Chopped green bell pepper
1 tablespoon	15ml	Salt
3/4 teaspoon	3.8ml	Cayenne
1 1/2 lbs	681g / 24oz	Peeled crawfish tails
1/2 cup	31g / 1.1oz	Chopped green onions or scallions - (green part only)
1 tablespoon	15ml	Chopped garlic
3 tablespoons	45ml	Chopped fresh parsley leaves
1 tablespoon	15ml	Egg (large)
3/4 cup	109g / 3.8oz	Fine dried bread crumbs
1		Pastry - (see below)
		Creole seasoning - to taste
		Oil - for frying
		Pastry For Crawfish Pies
3 cups	187g / 6.6oz	Bleached all-purpose flour
1 1/2 teaspoons	7.5ml	Salt
3/4 teaspoon	3.8ml	Baking powder
6 tablespoons	90ml	Vegetable shortening
1 tablespoon	15ml	Egg (large)
3/4 cup	177ml	Milk

Recipe Instructions

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.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C84) - from the TV FOOD - NETWORK

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