Crawfish Pies, My Way

1. 1

   Preheat the fryer.

2. 2

   Heat the olive oil over medium heat in a large skillet.

3. 3

   Add the onions, bell pepper, salt, cayenne and cook for 2 minutes, stirring a few times.

4. 4

   Add the crawfish tails and cook, stirring, for 2 minutes.

5. 5

   Add the green onions, garlic, and parsley and cook, stirring, for 1 minute.

6. 6

   Pour the mixture into a medium-size mixing bowl and let cool for about 3 minutes.

7. 7

   Add the egg and bread crumbs and mix well.

8. 8

   Set aside.

9. 9

   On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter.

10. 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.

11. 11

    Fry the pies, 2 or 3 at a time, until golden brown.

12. 12

    Drain on paper towels, sprinkle with the Creole seasoning, and serve hot.

13. 13

    Make the pastry.

14. 14

    Sift the flour, salt, and baking powder into a large mixing bowl.

15. 15

    With a pastry cutter or 2 knives, cut in the shortening until the mixture resembles coarse meal.

16. 16

    In a small mixing bowl, beat the egg with the milk.

17. 17

    Gradually add the egg mixture to the flour mixture, working it to make a thick dough.

18. 18

    Divide the dough into 12 equal portions.

19. 19

    Combine all ingredients thoroughly.

* Per serving · 4 servings · Values may vary.