Crawfish Turnovers
Ingredients
- 3 cup all-purpose flour
- 1 tsp salt
- 1 0.5 cup solid vegetable shortening
- 0.8 cup ice water
- 0.5 stick butter
- 1 cup chopped onions
- 0.5 cup chopped bell peppers
- 0.5 cup chopped celery
- 0.8 tsp paprika
- 1 tsp cayenne pepper
- 1 lb peeled crawfish tails
- 2 tbsp flour (for thickening)
- 0.5 cup water (for thickening)
- 3 tbsp chopped fresh parsley
- 3 tbsp chopped green onions
- 1 each egg, beaten (for egg wash)
Instructions
- 1
Combine the flour and salt in a mixing bowl. Add the shortening and work in with your hands until the mixture resembles coarse meal. Add ice water 1 tablespoon at a time, mixing with a fork until the dough just comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
- 2
In a large sauté pan over medium heat, melt the butter. Add the onions, bell peppers, and celery. Season with salt and cayenne. Sauté until soft, about 6 to 7 minutes.
- 3
Stir in the paprika. Add the crawfish tails and cook for 5 to 6 minutes. Dissolve the flour in the water and add to the crawfish mixture. Stir for 1 to 2 minutes until thickened.
- 4
Remove from heat and stir in parsley and green onions. Cool to room temperature.
- 5
Preheat oven to 375°F (190°C) and oil a baking sheet. On a lightly floured surface, divide the dough into 8 equal portions and flatten each into a 6-inch round about 1/4 inch thick.
- 6
Fill the center of each round with 1/3 cup of the crawfish mixture. Brush the edges with beaten egg. Fold in half and crimp the edges with a fork.
- 7
Brush the tops with the remaining egg wash. Place the turnovers 1 inch apart on the baking sheet. Bake for 45 minutes or until golden brown.