Crawfish Hand Pies

Crawfish Hand pies

These Crawfish Hand Pies are tasty and fun.

Crawfish Hand Pies
Serves 10
Write a review
  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
  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.
  1. For testing purposes, we used Goya Empanada Dough.
Louisiana Cookin
Crawfish Étouffée
Serves 10
Write a review
  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
  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
Creole Mayonnaise
Serves 10
Write a review
  1. ¼ cup mayonnaise
  2. 1 tablespoon hot sauce
  3. 1 tablespoon Creole Seasoning
  4. 2 teaspoons red wine vinegar
  1. In a small bowl combine mayonnaise, hot sauce, Creole Seasoning, and vinegar. Cover, and refrigerate until serving.
Louisiana Cookin
Previous articleFried Crawfish Po’ Boy
Next articleCrawfish Dip


    • 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.

Leave a Reply to Editor Cancel reply

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.