Description
Spicy Crawfish Hand Pies bring Louisiana’s coastal charm straight to your kitchen, wrapping zesty seafood in buttery, flaky pastry. Crisp golden shells cradle succulent crawfish, promising a delectable journey through southern culinary traditions you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 2 cups Crawfish Etouffee
- 1 (14-ounce) package empanada dough (such as Goya)
Seasoning:
- 1 tablespoon Creole seasoning
Binding and Egg Wash:
- 1 large egg, lightly beaten
- 1 teaspoon water
- 3 tablespoons unsalted butter, melted
Instructions
- Preheat the oven to 350°F and cover a baking sheet with parchment paper to create a non-stick surface for the hand pies.
- Whisk the egg with water in a small mixing bowl, creating a smooth egg wash for sealing and glazing the pastry.
- Separately combine melted butter with Creole seasoning to develop a flavorful brushing mixture that will enhance the pie’s exterior.
- Dust the work surface with flour and gently roll each empanada dough round to expand its diameter and thin the edges for easier folding.
- Position two tablespoons of Crawfish Étouffée precisely in the center of each dough round, ensuring even distribution of the filling.
- Apply the egg wash along the dough’s perimeter using a pastry brush to help create a secure seal.
- Carefully fold the dough over the filling, forming a half-moon shape, and press the edges firmly to prevent leakage during baking.
- Use a fork to crimp the edges, adding a decorative touch and reinforcing the seal of each hand pie.
- Arrange the assembled pies on the prepared baking sheet, maintaining adequate spacing between them.
- Generously brush the pie tops with the seasoned butter mixture to promote a golden, glossy finish.
- Bake in the preheated oven for approximately 30 minutes, monitoring until the pies achieve a rich, golden-brown color.
- Remove from the oven and allow a brief cooling period before serving alongside Creole Mayonnaise for dipping.
Notes
- Gently roll out empanada dough to avoid tearing and ensure even thickness for consistent baking.
- Press edges firmly and use fork crimping to prevent filling from leaking during baking.
- Swap traditional wheat dough with gluten-free alternatives like almond or cassava flour for those with gluten sensitivities.
- Prepare hand pies in advance, freeze unbaked, and bake directly from frozen state, adding extra 5-10 minutes to cooking time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snacks, Lunch, Dinner
- Method: Baking
- Cuisine: Southern (American)
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 60 mg