This recipe is basically by Emeril Lagasse. I like it because I can fix it in the oven although he deep fried them. But he gave instructions for oven. Also, there is a recipe for preparing the pastry from scratch or using premade puff pastry. I opted for the puff pastry in the oven. Very tasty and pretty to look at.
- 3 tablespoons olive oil
- 3⁄4 cup yellow onion, chopped
- 1⁄4 cup green bell pepper, chopped
- 1 teaspoon salt (or to taste)
- 3⁄4 teaspoon cayenne
- 1 1⁄2 lbs peeled crawfish tails (can be purchased frozen)
- 1⁄2 cup green onions (green part only) or 1⁄2 cup scallion, chopped (green part only)
- 1 tablespoon chopped garlic
- 3 tablespoons chopped fresh parsley
- 1 large egg
- 3⁄4 cup fine dry breadcrumb
- 20 puff pastry, squares (3-4 inch square cut from large sheets)
- 1 egg, for egg wash
- 2 tablespoons milk, for egg wash
- creole seasoning (to garnish) or cajun seasoning (to garnish)
ALTERNATE PASTRY (make your own)
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon baking powder
- 6 tablespoons vegetable shortening
- 1 large egg
- 3⁄4 cup milk
- Heat olive oil over medium heat in large pan.
- Add onions, bell pepper, salt, cayenne.
- Cook for 2 minutes, stirring a few times.
- Add crawfish and stir cook for 2 minutes.
- Add green onions, garlic, and parsley and stir cook for 1 minute.
- Pour mixture into medium-size bowl and let cool for about 3 minutes.
- Add the egg and breadcrumbs and mix well.
- Set aside.
- DIRECTIONS FOR PUFF PASTRY IN OVEN:.
- Preheat oven to 375°F.
- mix egg and milk well for egg wash.
- Place 2 tablespoons of crawfish mixture on each pastry.
- Seal with egg wash and brush top with egg wash.
- Bake in oven for 15 minutes.
- Sprinkle lightly with Creole or Cajun seasoning.
- Serve hot.
- DIRECTIONS FOR MAKING PASTRY AND DEEP FRYING:.
- Preheat fryer.
- Sift flour, salt, baking powder into a large mixing bowl.
- Cut in shortening with pastry blender or 2 knives, until mixture resembles coarse meal.
- In small bowl, beat the egg with the milk.
- Slowly add egg mixture to flour mixture, to a thick dough.
- Divide dough into 12 equal portions.
- On lightly floured surface, roll out each dough piece into a thin round about 5 inches in diameter.
- Put about 1/4 cup crawfish mixture in center of each.
- Fold the dough over and crimp edges with fork.
- Deep fry 2 or 3 at a time till golden brown.
- Drain on paper towels.
- Sprinkle with Creole or Cajun seasoning.
- Serve hot.
This was a great recipe. I left mine in a few minutes longer than the recipe suggested. Other than that, great! Thanks!
Delicious! I was asked to take an appetizer for a dinner party where jambalaya was the main dish - this was a great complement that got compliments! By mistake I bought bread crumbs that were seasoned with Old Bay (at the seafood store) and it was still good. I would note that you need two full boxes of Pepperidge Farm puff pastry. I bought only one box and I have half the filling left even though I made 20 appetizers...so I think this recipe actually makes 40. I'm going to save the extra filling and use it for another occasion. My only suggestion would be to delete or reduce the salt.