CRAWFISH HAND PIES
Servings
8
servingsTotal time
1
hour30
minutesThis recipe calls for prepared Crawfish Etouffee. Etouffee has a reputation of being a laborious dish – but it’s quite the opposite. Crawfish Etouffee comes together quickly. Natchitoches Meat – or in this instance, Crawfish – Pies are a direct result of the empanadas introduced by Canary Islanders who settsed in Louisiana.
Ingredients
1/2 Stick Butter
1/4 cup All-purpose flour
1 small onion, finely hopped
1/4 cup finely chopped celery
1/4 cup finely chopped bell pepper
3 cloves garlic, grated
2 tsp tomato paste
2 tsp Bayou Seafood Blend
1 tsp salt
2 cups seafood stock
1 lb crawfish tails
2 Tbl chopped parsley
1 scallion slivered
1 refrigerated pie crust
Instructions
- Melt the butter in a skillet and stir in the onion, celery and bell pepper. Cook until the aromatics are softened and the onion is translucent – about 8 mins.Â
- Stir in the flour to create a paste. Cook until the mixture smells nutty and it’s darkened a shade.  Stir in the garlic, tomato paste, Bayou Seafood Blend and salt. Splash in a little stock if the mixture is too thick. Cook for about 1 minute.
- Add the remaining stock, whisk and bring to a boil. Reduce to a simmer and cook for 15 mins. Add in the crawfish tails and continue to cook for another 8-10 minutes. Taste and adjust with salt and Bayou Seafood Blend. If it’s too thick, add a little additional stock. When you’re happy with the flavor and consistency, add in the parsley and scallion.Â
- Chill the étouffée.
- Cut the pie crust into 4-5 inch rounds. Using your finger, rub a little water onto the outer edge of the pastry. Place 1 Tbl cooled filling onto one side of the pastry round. Fold over, stretching as needed to cover the filling, and crimp the edges with a fork. Brush the empanadas with egg wash-one egg beaten with a little water-this step is optional but does result in a deeply golden and shiny empanada. Bake in a 350°F oven for 8-12 mins or until golden brown.
