Crawfish Hand Pies
Indulge in these irresistible crawfish hand pies filled with flavorful crawfish étouffée encased in golden, flaky pastry. Perfectly seasoned with zesty Creole spice, these hand-held treats are ideal for any gathering, party, or casual dinner. Paired with a creamy Creole mayonnaise, they're sure to please seafood lovers and spice enthusiasts alike.
ingredients
- 1 large egg, lightly beaten
- 1 tsp. water
- 3 tbsps. unsalted butter, melted
- 1 tbsp. Creole Seasoning
- 1 (14-oz.) package empanada dough
- 2 cups Crawfish Étouffée
- Creole Mayonnaise, for serving
steps
- 1.
Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- 2.
In a small bowl, whisk together the egg and 1 tsp. water until combined.
- 3.
In another small bowl, stir together the melted butter and Creole seasoning.
- 4.
On a lightly floured surface, roll each empanada-dough round to make it about 1/2 inch larger.
- 5.
Spoon about 2 tbsps. of crawfish étouffée into the center of each dough round.
- 6.
Brush the edges with the egg mixture; fold the dough over and press firmly to seal. Crimp edges with a fork if desired.
- 7.
Place the hand pies on the prepared pan.
- 8.
Brush with the butter mixture and bake until golden, about 30 minutes.
- 9.
Serve warm with Creole mayonnaise for dipping.
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