Ingredients

• 3 tablespoons olive oil
• 3/4 cup yellow onion, chopped
• 1/4 cup green bell pepper, chopped
• 1 teaspoon salt (or to taste)
• 3/4 teaspoon cayenne
• 1 1/2 lbs peeled crawfish tails (can be purchased frozen)
• 1/2 cup green onions (green part only) or 1/2 cup scallion, chopped (green part only)
• 1 tablespoon chopped garlic
• 3 tablespoons chopped fresh parsley
• 1 large egg
• 3/4 cup fine dry breadcrumb
• 20 puff pastry, squares (3-4 inch square cut from large sheets)
• 1 egg, for egg wash
• 2 tablespoons milk, for egg wash
• creole seasoning (to garnish) or cajun seasoning (to garnish)
• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 3/4 teaspoon baking powder
• 6 tablespoons vegetable shortening
• 1 large egg
• 3/4 cup milk

Instructions

1. Heat olive oil over medium heat in large pan.

2. Add onions, bell pepper, salt, cayenne.

3. Cook for 2 minutes, stirring a few times.

4. Add crawfish and stir cook for 2 minutes.

5. Add green onions, garlic, and parsley and stir cook for 1 minute.

6. Pour mixture into medium-size bowl and let cool for about 3 minutes.

7. Add the egg and breadcrumbs and mix well.

8. Set aside.

9. DIRECTIONS FOR PUFF PASTRY IN OVEN:.

10. Preheat oven to 375°F.

11. mix egg and milk well for egg wash.

12. Place 2 tablespoons of crawfish mixture on each pastry.

13. Seal with egg wash and brush top with egg wash.

14. Bake in oven for 15 minutes.

15. Sprinkle lightly with Creole or Cajun seasoning.

16. Serve hot.

17. DIRECTIONS FOR MAKING PASTRY AND DEEP FRYING:.

18. Preheat fryer.

19. Sift flour, salt, baking powder into a large mixing bowl.

20. Cut in shortening with pastry blender or 2 knives, until mixture resembles coarse meal.

21. In small bowl, beat the egg with the milk.

22. Slowly add egg mixture to flour mixture, to a thick dough.

23. Divide dough into 12 equal portions.

24. On lightly floured surface, roll out each dough piece into a thin round about 5 inches in diameter.

25. Put about 1/4 cup crawfish mixture in center of each.

26. Fold the dough over and crimp edges with fork.

27. Deep fry 2 or 3 at a time till golden brown.

28. Drain on paper towels.

29. Sprinkle with Creole or Cajun seasoning.

30. Serve hot.