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1
Heat olive oil over medium heat in large pan.
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2
Add onions, bell pepper, salt, cayenne.
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3
Cook for 2 minutes, stirring a few times.
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4
Add crawfish and stir cook for 2 minutes.
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5
Add green onions, garlic, and parsley and stir cook for 1 minute.
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6
Pour mixture into medium-size bowl and let cool for about 3 minutes.
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7
Add the egg and breadcrumbs and mix well.
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8
Set aside.
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9
DIRECTIONS FOR PUFF PASTRY IN OVEN:
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10
Preheat oven to 375u00b0F.
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11
mix egg and milk well for egg wash.
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12
Place 2 tablespoons of crawfish mixture on each pastry.
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13
Seal with egg wash and brush top with egg wash.
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14
Bake in oven for 15 minutes.
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15
Sprinkle lightly with Creole or Cajun seasoning.
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16
Serve hot.
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17
DIRECTIONS FOR MAKING PASTRY AND DEEP FRYING:
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18
Preheat fryer.
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19
Sift flour, salt, baking powder into a large mixing bowl.
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20
Cut in shortening with pastry blender or 2 knives, until mixture resembles coarse meal.
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21
In small bowl, beat the egg with the milk.
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22
Slowly add egg mixture to flour mixture, to a thick dough.
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23
Divide dough into 12 equal portions.
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24
On lightly floured surface, roll out each dough piece into a thin round about 5 inches in diameter.
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25
Put about 1/4 cup crawfish mixture in center of each.
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26
Fold the dough over and crimp edges with fork.
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27
Deep fry 2 or 3 at a time till golden brown.
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28
Drain on paper towels.
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29
Sprinkle with Creole or Cajun seasoning.
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30
Serve hot.
