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1
Preheat oven to 400F.
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2
On a lightly floured surface roll out 1 pastry sheet 1/8 inch thick (about 15 by 11 inches) and with a 4-inch round cutter cut out 6 rounds.
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3
Roll out second pastry sheet and cut out 6 more rounds in same manner.
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4
Roll out remaining pastry sheet and cut out 4 more rounds in same manner.
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5
(There will be a total of 16 rounds.)
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6
Transfer 8 rounds to a large baking sheet.
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7
With a 2 1/2-inch round cutter cut out and discard centers from remaining 8 rounds to make rings.
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8
Prick rounds on baking sheet with a fork and brush lightly with some egg wash, being careful not to let wash run over edges.
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9
Center pastry rings on rounds, pressing together lightly to adhere.
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10
Brush tops of rings lightly with some egg wash, being careful not to let wash run over edges.
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11
Bake pastry shells in middle of oven until golden, about 9 minutes, and transfer to a rack.
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12
With a paring knife carefully cut out and remove pastry centers to form cavities.
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13
Pastry shells may be made 2 days ahead and kept in airtight containers.
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14
Reheat pastry shells in middle of a 400F.
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15
oven until warm before serving.
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16
In a heavy skillet cook onion and bell pepper in butter, covered, over moderately low heat, stirring occasionally, until softened but not browned.
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17
Sprinkle flour over onion and bell pepper and cook, stirring, 3 minutes.
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18
Stir in tomatoes and reserved puree, water, and cayenne and simmer, stirring, until thickened slightly, about 1 minute.
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19
Stir in crawfish and heat mixture over moderate heat until just hot.
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20
Etouffe may be prepared up to this point 2 days ahead, cooled completely, uncovered, and chilled, covered.
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21
Reheat etouffee before proceeding.
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22
Stir in scallions and salt to taste.
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23
In a large bowl whisk together vinegar and salt and pepper to taste and whisk in oil in a stream until emulsified.
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24
Add mesclun and toss well.
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25
Spoon etouffee into warm pastry shells and arrange mesclun around shells.
