Crawfish Hand Pies

Crawfish Hand pies

These Crawfish Hand Pies are tasty and fun.

Crawfish Hand Pies
Serves 10
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Ingredients
  1. 1 large egg, lightly beaten
  2. 1 teaspoon water
  3. 3 tablespoons unsalted butter, melted
  4. 1 tablespoon Creole Seasoning
  5. 1 (14-ounce) package empanada dough*
  6. 2 cups Crawfish Étouffée, recipe follows
  7. Creole Mayonnaise, recipe follows
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together egg and 1 teaspoon water until combined. In another small bowl, stir together melted butter and Creole Seasoning.
  3. On a lightly floured surface, roll each empanada-dough round to make it about ½ inch larger. Spoon about 2 tablespoons Crawfish Étouffée into the center of each dough round. Brush edges with the egg mixture; fold dough over, pressing firmly to seal. Crimp edges with a fork, if desired. Place on prepared pan.
  4. Brush with butter mixture, bake until golden, about 30 minutes. Serve with Creole Mayonnaise, if desired.
Notes
  1. For testing purposes, we used Goya Empanada Dough.
Louisiana Cookin https://www.louisianacookin.com/
Crawfish Étouffée
Serves 10
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Ingredients
  1. ¼ cup unsalted butter
  2. ½ cup chopped sweet onion
  3. ½ cup chopped celery
  4. ½ cup chopped red bell pepper
  5. 2 cloves garlic, minced
  6. 3 tablespoons all-purpose flour
  7. ½ cup dry sherry
  8. 1 cup seafood stock
  9. 2 tablespoons extra-concentrated tomato paste
  10. 2 tablespoons hot sauce
  11. 2 bay leaves
  12. 1 teaspoon kosher salt
  13. ½ teaspoon ground black pepper
  14. 1 pound crawfish tail meat
Instructions
  1. In a large skillet, melt butter over medium-high heat. Add onion, celery, and bell pepper, and cook until tender, about 10 minutes. Add garlic, and cook, stirring, until tender, about 
1 minute. Add flour, stirring constantly until combined, about 2 minutes.
  2. Stir in sherry, and cook until reduced by half, about 3 minutes. Add seafood stock, tomato paste, 
hot sauce, bay leaves, salt, and pepper. Bring to a boil, and cook until mixture begins to thicken. Add crawfish; reduce heat, and simmer about 8 minutes.
Louisiana Cookin https://www.louisianacookin.com/
Creole Mayonnaise
Serves 10
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Ingredients
  1. ¼ cup mayonnaise
  2. 1 tablespoon hot sauce
  3. 1 tablespoon Creole Seasoning
  4. 2 teaspoons red wine vinegar
Instructions
  1. In a small bowl combine mayonnaise, hot sauce, Creole Seasoning, and vinegar. Cover, and refrigerate until serving.
Louisiana Cookin https://www.louisianacookin.com/

4 COMMENTS

    • While crawfish etouffee is traditionally served over rice, rice would not be necessary for the etouffee filling in these hand pies. The recipe has been updated to reflect that.

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