Prepare the Basic Pie Dough and refrigerate.

Melt the butter in a medium skillet over high heat. When the butter sizzles, add the onions, green and red peppers, celery, Creole Seasoning, and salt and saute, shaking the skillet or stirring occasionally, for 3 minutes. Add the garlic and crawfish tails and cook, stirring occasionally and shaking the skillet, for 2 minutes. Stir in the hot pepper sauce, Worcestershire, and green onions, and cook for 2 minutes. Whisk in the cream. Stir in 1 of the beaten eggs slowly just a little at a time (if you add it too quickly, youíll have scrambled eggs). Remove the skillet from the heat and stir in the bread crumbs. Makes 3 cups.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment or wax paper.

Remove the dough from the refrigerator. On a floured surface, roll out each ball into a thin circle of dough, about 1/8 inch thick. Trim edges of each circle to form a round of dough about 5 inches in diameter.

Brush a 1/4-inch border around the edges of each dough square with the remaining egg. Place about 1/4 cup of the crawfish filling toward the corner of each square and fold the dough over to form a triangle. Crimp the edges with a floured fork and place the pies on the baking sheet. Brush the top of each pie with olive oil. Bake until lightly browned, for about 25 minutes.

To serve, wrap the hot pies in paper towels or paper napkins. Serve with mugs of cold beer (Dixie or Abita are New Orleans favorites) and you've got your own crawfish festival.