Recipe
Crawfish Turnovers
Ingredients
- TURNOVER DOUGH:
- 3 cups flour
- 1 teaspoon salt
- 1 1/2 cups solid vegetable shortening
- 3/4 cup ice water
- CRAWFISH FILLING:
- 1 cup chopped onions
- 1/2 cup chopped bell peppers
- 1/2 cup chopped celery
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 3/4 teaspoon paprika
- 1/2 stick (4 tablespoons) butter
- 1 pound peeled crawfish tails
- 2 tablespoons flour
- 1/2 cup water
- 3 tablespoons chopped parsley
- 3 tablespoons chopped green onions
- 1 egg, beaten
Directions
- TURNOVER DOUGH:
- 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. Don’t overhandle the dough. Wrap it in a plastic wrap and refrigerate for at least 1 hour.
- CRAWFISH FILLING:
- Combine the onions, bell peppers, and celery in a bowl and season with the salt, cayenne, and paprika.
- Melt the butter in a skillet over medium-high heat. When the foam subsides, add the seasoned vegetables and sauté until soft and brown, 6 to 7 minutes. Add the crawfish tails and cook for 5 to 6 minutes, stirring occasionally. Dissolve the flour in the water and add to the crawfish mixture. Stir for 1 to 2 minutes, or until the mixture thickens. Remove from the heat and add the parsley and green onions. 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. With a knife, cut the dough into 8 equal portions. Lightly flour each piece. Using your fingers, flatten each piece into a 6-inch round, about 1/4 inch thick. Fill the center of each one with a heaping 1/3 cup of the crawfish mixture. Brush the edges of each round some of the beaten egg. Fold the rounds in half 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.
- Serve hot.
Recipe Details
- Source: Real and Rustic Cookbook
- Dish Type: Appetizer
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