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Crawfish Pies, My Way
Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999
- Total Time:
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- Prep:
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- Inactive Prep:
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- Cook:
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- Level:
- Easy
- Yield:
- 12 hand-sized pies
Ingredients
- 3 tablespoons olive oil
- 3/4 cup chopped yellow onions
- 1/4 cup chopped green bell pepper
- 1 tablespoon salt
- 3/4 teaspoon cayenne
- 1 1/2 pounds peeled crawfish tails
- 1/2 cup chopped green onions or scallions (green part only)
- 1 tablespoon chopped garlic
- 3 tablespoons chopped fresh parsley leaves
- 1 large egg
- 3/4 cup fine dried bread crumbs
- 1 recipe pastry, recipe follows
- Creole seasoning, recipe follows
- Oil, for frying
- 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
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- PASTRY:
- 3 cups bleached all-purpose flour
- 1 1/2 teaspoons salt
- 3/4 teaspoon baking powder
- 6 tablespoons vegetable shortening
- 1 large egg
- 3/4 cup milk
Directions
Combine all ingredients thoroughly.
Yield: 2/3 cup
Make the pastry. Sift the flour, salt, and baking powder into a large mixing bowl. With a pastry cutter or 2 knives, cut in the shortening until the mixture resembles coarse meal. In a small mixing bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions.
Preheat the fryer. Heat the olive oil over medium heat in a large skillet. Add the onions, bell pepper, salt, cayenne and cook for 2 minutes, stirring a few times. Add the crawfish tails and cook, stirring, for 2 minutes. Add the green onions, garlic, and parsley and cook, stirring, for 1 minute. Pour the mixture into a medium-size mixing bowl and let cool for about 3 minutes. Add the egg and bread crumbs and mix well. Set aside. On a lightly floured work surface, roll out each dough piece into a thin round about 5 inches in diameter. 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. Fry the pies, 2 or 3 at a time, until golden brown. Drain on paper towels, sprinkle with the Creole seasoning, and serve hot.