I made these this crawfish turnovers this afternoon, and served them alongside bowls of lobster bisque. Yum...
Crawfish Turnovers
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. Don't hesitate to use this recipe for beef and pork leftovers.
3 cups all purpose flour
1 teaspoon salt
1 1/2 cups solid vegetable shortening (Crisco)
3/4 cup ice water
1/2 stick butter or margarine
1 cup chopped onions
1 tsp. minced garlic
1/2 cup chopped bell peppers
1/2 cup chopped celery
pinch of salt and cayenne pepper
3/4 teaspoon paprika
1 pound peeled crawfish tails
2 tablespoons flour
1/2 cup water
3 tablespoons chopped parsley
3 tablespoons chopped green onions
1 egg, beaten
Combine the flour and salt in a mixing bowl. Add the shortening and work it in with your hands until the mixture resembles coarse meal. Using the tines of a fork, stir as much of the water as you need to bring the dough together, 1 tablespoon at a time. Work it with your hands until you have a smooth ball of dough. Do not over handle the dough. Wrap it in plastic wrap and refrigerate for at least 1 hour.
In a large sauté pan, over medium heat, melt the butter. Add the onions, bell pepper and celery. Season with salt and cayenne. "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. Sauté the vegetables until soft, about 10 minutes. Add the paprika and crawfish tails and cook for another 10 minutes, stirring occasionally. Dissolve the flour in the water and add to the crawfish mixture. Stir for a few minutes until the mixture thickens. Add the parsley and green onions and stir. Let look for a few more minutes and turn the fire off. Now taste it to see what it needs. Cool to room temperature.
Preheat the oven to 375ºF and lightly oil a baking sheet. Remove the dough from the refrigerator and place it on a lightly floured surface. Form a log with it and make divisions with your knife.Now, cut the dough into the 8 equal portions. Lightly flour each piece. Using the heel of your palm, flatten each piece 6-inches round, 1/4-inch thick. Fill the center of each one with 1/3 cup of the crawfish mixture. Fill each of them first, then start folding. Brush the edges of each round with some of the beaten egg.
Fold the rounds in 1/2 and crimp the edges with the tines of a fork. Brush the tops of the turnovers with the remaining beaten egg. Place the turnovers on the baking sheet about 1-inch apart. Bake for 45 minutes or until golden brown.
[Keri's notes - I use the flour to make a roux right up front instead of making a flour-water slurry. I added 2 teaspoons Cajun seasoning ("Slap-Ya-Mamma" brand) and 2 teaspoons Louisiana Gold pepper sauce. Could have used another teaspoon of Cajun seasoning, but wasn't bad at 2. This is definitely a keeper.]
From Louisiana Cooking
Keri C, smokin' on Tulsa Time
Crawfish Turnovers
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. Don't hesitate to use this recipe for beef and pork leftovers.
3 cups all purpose flour
1 teaspoon salt
1 1/2 cups solid vegetable shortening (Crisco)
3/4 cup ice water
1/2 stick butter or margarine
1 cup chopped onions
1 tsp. minced garlic
1/2 cup chopped bell peppers
1/2 cup chopped celery
pinch of salt and cayenne pepper
3/4 teaspoon paprika
1 pound peeled crawfish tails
2 tablespoons flour
1/2 cup water
3 tablespoons chopped parsley
3 tablespoons chopped green onions
1 egg, beaten
Combine the flour and salt in a mixing bowl. Add the shortening and work it in with your hands until the mixture resembles coarse meal. Using the tines of a fork, stir as much of the water as you need to bring the dough together, 1 tablespoon at a time. Work it with your hands until you have a smooth ball of dough. Do not over handle the dough. Wrap it in plastic wrap and refrigerate for at least 1 hour.
In a large sauté pan, over medium heat, melt the butter. Add the onions, bell pepper and celery. Season with salt and cayenne. "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. Sauté the vegetables until soft, about 10 minutes. Add the paprika and crawfish tails and cook for another 10 minutes, stirring occasionally. Dissolve the flour in the water and add to the crawfish mixture. Stir for a few minutes until the mixture thickens. Add the parsley and green onions and stir. Let look for a few more minutes and turn the fire off. Now taste it to see what it needs. Cool to room temperature.
Preheat the oven to 375ºF and lightly oil a baking sheet. Remove the dough from the refrigerator and place it on a lightly floured surface. Form a log with it and make divisions with your knife.Now, cut the dough into the 8 equal portions. Lightly flour each piece. Using the heel of your palm, flatten each piece 6-inches round, 1/4-inch thick. Fill the center of each one with 1/3 cup of the crawfish mixture. Fill each of them first, then start folding. Brush the edges of each round with some of the beaten egg.
Fold the rounds in 1/2 and crimp the edges with the tines of a fork. Brush the tops of the turnovers with the remaining beaten egg. Place the turnovers on the baking sheet about 1-inch apart. Bake for 45 minutes or until golden brown.
[Keri's notes - I use the flour to make a roux right up front instead of making a flour-water slurry. I added 2 teaspoons Cajun seasoning ("Slap-Ya-Mamma" brand) and 2 teaspoons Louisiana Gold pepper sauce. Could have used another teaspoon of Cajun seasoning, but wasn't bad at 2. This is definitely a keeper.]
From Louisiana Cooking
Keri C, smokin' on Tulsa Time
