These fried pockets of dough are stuffed with an irresistible crawfish and cheese filling.
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
- 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.
- Line a rimmed baking sheet with parchment paper.
- 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°.
- 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.
- 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.
- 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.