Recipe courtesy of Emeril Lagasse
Print
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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Crawfish Etouffee

Recipe courtesy of Treva Chadwell

Apple Turnover

Recipe courtesy of Chuck Hughes

Salmon Turnovers

Recipe courtesy of Alton Brown

Crawfish Dip

Recipe courtesy of Breaux Mart Deli

Crawfish Bread

Recipe courtesy of Emeril Lagasse

Crawfish Quiche

Recipe courtesy of Emeril Lagasse

Crawfish Boil

Recipe courtesy of Ti Martin|Jamie Shannon

Crawfish Cheesecake

Recipe courtesy of Little Gem Saloon

Crawfish Pie

Recipe courtesy of Emeril Lagasse

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Wars

4pm | 3c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here