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1
Combine the flour and salt in a mixing bowl.
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2
Add the shortening and work it in with your hands until the mixture resembles coarse meal.
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3
Using the tines of a fork, stir as much of the water as you need to bring the dough together, 1 tablespoon at a time.
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4
Work it with your hands until you have a smooth ball of dough.
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5
Do not over handle the dough.
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6
Wrap it in plastic wrap and refrigerate for at least 1 hour.
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7
In a large saute pan, over medium heat, melt the butter.
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8
When the butter as melted, add the onions, bell peppers, and celery.
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9
Season with salt and cayenne.
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10
Saute the vegetables until soft, about 6 to 7 minutes.
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11
Stir in the paprika.
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12
Add the crawfish tails and cook for 5 to 6 minutes, stirring occasionally.
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13
Dissolve the flour in the water and add to the crawfish mixture.
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14
Stir for 1 to 2 minutes, or until the mixture thickens.
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15
Remove from the heat and add the parsley and green onions.
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16
Cool to room temperature.
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17
Preheat the oven to 375 degrees and lightly oil a baking sheet.
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18
Remove the dough from the refrigerator and place it on a lightly floured surface.
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19
With a knife, cut the dough into 8 equal portions.
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20
Lightly flour each piece.
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21
Using your fingers, flatten each piece into a 6-inch round, about 1/4-inch thick.
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22
Fill the center of each one with 1/3 cup of the crawfish mixture.
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23
Brush the edges of each round with some of the beaten egg.
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24
Fold the rounds in 1/2 and crimp the edges with the tines of a fork.
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25
Brush the tops of the turnovers with the remaining beaten egg.
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26
Place the turnovers on the baking sheet about 1-inch apart.
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27
Bake for 45 minutes or until golden brown.
