Kat's Crawfish Pie
3 tbs olive oil
3/4 cup chopped yellow onions
1/4 cup chopped green bell pepper
1 tbs salt
3/4 tsp cayenne
1 1/2 lb peeled crawfish tails
1/2 cup chopped green onions or scallions (green part only)
1 tbs chopped garlic
3 tbs chopped fresh parsley leaves
1 lrg egg 3/4 cup fine dried bread crumbs
1 x recipe Pastry - (see below)
Creole seasoning to taste
Oil for frying
PASTRY FOR CRAWFISH PIES
3 cup bleached all-purpose flour
1 1/2 tsp salt
3/4 tsp baking powder
6 tbs vegetable shortening
1 lrg egg 3/4 cup milk
Method:
Preheat the fryer. Heat the olive oil over medium heat in a large skillet. Add
the onions, bell pepper, salt, cayenne and cook for 2 minutes, stirring a few
times. Add the crawfish tails and cook, stirring, for 2 minutes. Add the green
onions, garlic, and parsley and cook, stirring, for 1 minute. Pour the mixture
into a medium-size mixing bowl and let cool for about 3 minutes. Add the egg and
bread crumbs and mix well. Set aside.
Make the pastry. Sift the flour, salt, and baking powder into a large mixing
bowl. With a pastry cutter or 2 knives, cut in the shortening until the mixture
resembles coarse meal. In a small mixing bowl, beat the egg with the milk.
Gradually add the egg mixture to the flour mixture, working it to make a thick
dough. Divide the dough into 12 equal portions.
On a lightly floured work surface, roll out each dough piece into a thin round
about 5 inches in diameter. Put about 1/4 cup of the crawfish mixture in the
center of each round, fold the dough over, and crimp the edges together with a
fork. Fry the pies, 2 or 3 at a time, until golden brown. Drain on paper towels,
sprinkle with the Creole seasoning, and serve hot.
1849
California gold rush begins.