Cocktail Crawfish Turnovers

TOTAL TIME: 45 min
Prep: 20 min
Inactive Prep: 5 min
Cook: 20 min
 
YIELD: 40 cocktail turnovers, 8 to 10 appetizer servings
LEVEL: Intermediate

ingredients

  • 3 tablespoons unsalted butter
  • 1/4 cup chopped onions
  • 2 tablespoons chopped green bell peppers
  • 2 tablespoons chopped celery
  • 1 1/2 teaspoons Essence, recipe follows
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon chopped garlic
  • 2 tablespoons all-purpose flour
  • 3/4 cup whole milk
  • 1/2 pound cooked, peeled crawfish tails, coarsely chopped if large
  • 1/4 cup grated Pepper Jack cheese
  • 2 tablespoons chopped green onions
  • 2 teaspoons chopped fresh parsley leaves
  • 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed in the refrigerator
  • 2 egg yolks, beaten with 2 teaspoons water
EMERIL'S ESSENCE CREOLE SEASONING (ALSO REFERRED TO AS BAYOU BLAST):
    • 2 1/2 tablespoons paprika
    • 2 tablespoons salt
    • 2 tablespoons garlic powder
    • 1 tablespoon black pepper
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    Heat the butter in a medium skillet over medium-high heat. Add the onions, bell peppers, and celery. Season with the Essence, salt, and cayenne and cook, stirring, until the onion is slightly soft, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and cook, stirring until the mixture is lightly golden, about 3 minutes. Add the milk, and continue stirring until the mixture is smooth and thick, about 3 minutes. Remove from the heat. Add the crawfish tails, cheese, green onions, and parsley. Stir to mix well. Remove from the heat and let cool to room temperature.

    Preheat the oven to 425 degrees F.

    Roll out each pastry sheet to 12 by 15 inches on a lightly floured surface. Trim the edges to make them even. With a sharp knife, cut each sheet into 20 (3-inch) squares. Mound about 2 teaspoons of the crawfish mixture in the center of each square, brush 2 edges of the squares with the egg wash, fold over diagonally, and seal. Crimp the edges with a fork. Lightly brush the tops of the turnovers with some of the egg wash. Using the tip of a paring knife, make a tiny slit in the top of each turnover so that steam can escape during baking.

    Line a baking sheet with aluminum foil or parchment paper. Place the turnovers about 1- inch apart on the sheet and bake until golden, 12 to 15 minutes. Remove from the oven and let cool for 5 minutes before serving.
    Combine all ingredients thoroughly.

    Yield: 2/3 cup

    Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.