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1
Preheat the fryer.
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2
Heat the olive oil over medium heat in a large skillet.
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3
Add the onions, bell pepper, salt, cayenne and cook for 2 minutes, stirring a few times.
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4
Add the crawfish tails and cook, stirring, for 2 minutes.
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5
Add the green onions, garlic, and parsley and cook, stirring, for 1 minute.
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6
Pour the mixture into a medium-size mixing bowl and let cool for about 3 minutes.
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7
Add the egg and bread crumbs and mix well.
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8
Set aside.
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9
On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter.
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10
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.
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11
Fry the pies, 2 or 3 at a time, until golden brown.
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12
Drain on paper towels, sprinkle with the Creole seasoning, and serve hot.
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13
Make the pastry.
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14
Sift the flour, salt, and baking powder into a large mixing bowl.
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15
With a pastry cutter or 2 knives, cut in the shortening until the mixture resembles coarse meal.
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16
In a small mixing bowl, beat the egg with the milk.
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17
Gradually add the egg mixture to the flour mixture, working it to make a thick dough.
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18
Divide the dough into 12 equal portions.
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19
Combine all ingredients thoroughly.
