Crawfish Turnovers

Name: Crawfish Turnovers
Prep time: P0Y0M0DT1H25M0.000S
Cook time: P0Y0M0DT0H55M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 8 turnovers
Cuisine: american
Ingredients: 3 cups flour; 1 teaspoon salt; 1 1/2 cups solid vegetable shortening; 3/4 cup ice water; 1/2 stick butter; 1 cup chopped onions; 1/2 cup chopped bell peppers; 1/2 cup chopped celery; Salt and cayenne pepper; 3/4 teaspoon paprika; 1 pound peeled crawfish tails; 2 tablespoons flour; 1/2 cup water; 3 tablespoons chopped parsley; 3 tablespoons chopped green onions; 1 egg, beaten

Getting reviews...

Total: 2 hr 20 min

Prep: 1 hr 25 min
Cook: 55 min

Yield: 8 turnovers

Total: 2 hr 20 min

Prep: 1 hr 25 min
Cook: 55 min

Yield: 8 turnovers

Ingredients

3 cups flour

1 teaspoon salt

1 1/2 cups solid vegetable shortening

3/4 cup ice water

1/2 stick butter

1 cup chopped onions

1/2 cup chopped bell peppers

1/2 cup chopped celery

Salt and cayenne pepper

3/4 teaspoon paprika

1 pound peeled crawfish tails

2 tablespoons flour

1/2 cup water

3 tablespoons chopped parsley

3 tablespoons chopped green onions

1 egg, beaten

Directions

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

My Private Notes

Looking for Something Else?

Quick & Easy More Crawfish Recipes 5 Ingredients or Less Highly Rated

Salmon Turnovers

Crawfish Bisque with Crawfish Boulettes

Crawfish Chowder with Crawfish Beignets

Crawfish Etouffee

Crawfish Pie

Crawfish Imperial

Crawfish Boil

Crawfish Turnovers

Categories: