Crawfish Pistolettes

These fried pockets of dough are stuffed with an irresistible crawfish and cheese filling.

Crawfish Pistolettes
Makes 16 Servings
  • ¼ cup unsalted butter
  • 1 cup chopped yellow onion
  • ½ cup chopped celery
  • ½ cup chopped green bell pepper
  • 2 tablespoons minced garlic
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¾ pound cooked crawfish tails, drained
  • 1 tablespoon all-purpose flour
  • 1 cup shredded sharp Cheddar cheese
  • ¼ cup chopped green onion
  • 1 (17.3-ounce) package frozen puff pastry, thawed (2 sheets)
  • 1 large egg, beaten
  • 1 teaspoon water
  • Peanut oil, for frying
  1. In a large skillet, melt butter over medium heat. Add yellow onion, celery, bell pepper, garlic, Cajun seasoning, salt, and black pepper; cook until softened and fragrant, 3 to 5 minutes. Stir in crawfish and flour until smooth and combined, about 2 minutes. Remove from heat, and stir in cheese and green onion.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a medium Dutch oven, pour oil to a depth of 1½ inches, and heat over medium-high heat until a deep-fry thermometer registers 350°.
  4. On a lightly floured surface, roll 1 pastry sheet into a 13-inch square. Using a 3-inch round cutter, cut 16 circles. Transfer to prepared pan. Repeat with remaining pastry sheet.
  5. In a small bowl, whisk together egg and 1 teaspoon water. Brush egg wash around edges of half of dough circles. Place 2 tablespoons crawfish mixture in center of egg-washed dough circles. Top with remaining dough circles; using a fork, crimp edges to seal.
  6. Fry pistolettes, 2 to 3 at a time, until golden brown, about 1½ minutes per side. Let drain on paper towels. Let cool for 5 minutes before serving or refrigerating in an airtight container up to overnight.



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