Crawfish Turnover Recipe: This dish is not
that hard to do and is a great crawfish dish. Give yourself a few hours. Makes 8 turnovers or
pies. This was derived from Emeril's recipe. I wanted to give you a nice
detailed view of it.
cups all purpose flour
1 teaspoon salt
1 1/2 cups vegetable shortening
1/2 stick butter or margarine
1 cup onion chopped
1 tsp. garlic minced
1/2 cup bell pepper chopped
3/4 cup celery chopped
pinch of salt and pepper
1 pound peeled crawfish tails
2 tbs. flour
1/2 cup water
3 tbs. chopped parsley
3 tbs. chopped green onions
1 egg, beaten
Combine the flour and salt in a mixing bowl. Add the shortening and
1/4 cup of the water and
work in by hand until well mixed. Add a tablespoon or so of water at
a time and and continue to work the dough until you wind up with a
smooth ball of dough. Wrap it in plastic wrap and refrigerate
it for about an 1 hour.
In a large sautÚ
pan, over medium heat, melt the butter. Add the onions, bell pepper and
celery. Season with salt and pepper and sautÚ the
vegetables until soft. "Caution": If
you are using crawfish tails from your own boiling they will be seasoned
already to a certain extent so be careful with the seasoning. If they're
not, you can enhance the flavor by doing this. Click
Add the crawfish and cook for another 10 minutes, stirring occasionally.
Dissolve the flour in the water and add to the crawfish mixture.
Stir and bring to a boil for a few minutes until the mixture thickens. Note:
you want to mixture moist but not runny. Add the parsley and
green onions and stir. Let cook for a few more minutes and turn the fire
off. Now taste it to see what it needs. Cool to room temperature.
stop here a moment... if you cook a big Crawfish
Etouffee you can use those leftovers to make these. You just
have to thicken it up if needed with a little flour.
oven to 375║F and lightly oil a baking sheet. Remove the dough from
the refrigerator and place it on a lightly floured board. Form a
log with it and make divisions with your knife.
cut the dough into the 8 equal portions. Lightly flour each
piece. Using the heel of your palm, flatten each piece 6"
round, 1/4" thick. Fill the center of each one with about 1/3 cup of
the crawfish mixture. Fill each of them first, then start
folding. Brush the inside edges of each with some of the
beaten egg. This will be the glue that holds them together.
Fold the rounds in 1/2 and crimp the edges with
a fork. Brush the tops of the turnovers with the remaining egg. Place the turnovers on the baking sheet about
apart. Bake for 45 minutes or until golden brown.
hesitate to use this recipe for beef and pork leftovers.
like these you might also like Crab Bites.