Crawfish Empanadas

Print
Email
|

by Chris Lee

KMOV.com

Posted on March 2, 2011 at 9:12 AM

CRAWFISH EMPANADAS
Serves 8
PIE DOUGH-
14.5 Oz. Flour
8 Oz. butter frozen
1 tsp salt
2 eggs beaten lightly
1.5 fl oz. Cold milk

Method:
Sift the flour and salt together into a large work bowl. With a box grater shred the frozen butter into the flour mixture and mix gently to coat the butter with flour.
In a separate bowl, add the milk to the eggs and whisk them together. Pour the egg mixture into the flour and butter and gently knead into a ball of dough. Stop kneading once it pulls together.  Wrap the dough in plastic and allow it to rest for 20 minutes in the refrigerator.

CRAWFISH FILLING-
4 Tbl butter
½ Cup onions chopped fine
¼ Cup green bell pepper chopped fine
¼ Cup celery chopped fine
1/4 Cup crushed tomatoes
Salt to taste
Dash of Cayenne pepper
¼ tsp black pepper
1 tsp parsley minced
½ Lb. crawfish tails rough chopped
1 Tbl flour
pie dough

Method-
Pre-heat oven to 375°. Heat a large skillet over medium heat and add the butter. Add the onions, green pepper and celery to the melted butter and sauté for 10 minutes; they are ready when the onions are a golden color. Add the dry spices and flour to the onion mixture and sauté another 3 minutes to “open” the spices. Add the tomatoes and bring the mixture to a simmer, cook for 5 minutes then add the parsley and crayfish tails and simmer another 5 minutes. Remove from the heat and allow the mixture to fully cool before using.
Assembly:
Roll the chilled pie dough out to about 1/8 of an inch. With a large mouthed glass 2-inch wide or a 2 inch circle cookie cutter cut circles out of the dough. Place 1 big tablespoon of crayfish filling in the center of each circle. Brush one edge of the circle with a little egg wash made by whisking 1 egg with 1 tablespoon of water. Fold the dough over the filling to make a half circle, and with a fork gently crimp the edges to seal the pie closed. Place all of the pies on a sheet pan lined with parchment. Brush them with egg wash and bake for 15-20 minutes until the pies are golden brown. Serve with Creole remoulade.

CREOLE REMOULADE
1 Cup mayonnaise
3 Tbl Creole mustard or whole grained mustard
2 Tbl minced parsley
2 tsp inced chives
2 tsp minced capers
1 Tbl minced shallot
1 tsp minced garlic

Method-
Combine all of the ingredients together in a small bowl; cover and reserve refrigerated for at least an hour before serving.

 

Print
Email
|