Cocktail Crawfish Turnovers
This is a cheesy crawfish turnover filled with chopped vegetables and fresh Louisiana
- 3 tablespoons unsalted butter
- 1/4 cup chopped onions
- 2 tablespoons chopped green bell peppers
- 2 tablespoons chopped celery
- 1 1/2 teaspoons Emeril's Original Essence
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon chopped garlic
- 2 tablespoons all-purpose flour
- 3/4 cup whole milk
- 1/2 pound peeled Louisiana crawfish tails
- 1/4 cup grated pepper jack cheese
- 2 tablespoons chopped green onions
- 2 teaspoons chopped fresh parsley
- 1 (17.3 ounce) package frozen puff pastry (2 sheets), thawed in the refrigerator
- 2 egg yolks, beaten with 2 teaspoons water
- Heat butter in a large skillet over medium-high heat. Add onions, bell peppers,
and celery. Season with the Essence, salt, and cayenne and cook, stirring, until
the onion is slightly soft, about 2 minutes.
- Add garlic and cook, stirring, until fragrant, about 30 seconds.
- Add flour and cook, stirring until the mixture is lightly golden, about
- Add milk and continue stirring until the mixture is smooth and thick, about
- Remove from heat. Add crawfish tails, cheese, green onions, and parsley.
Stir to mix well.
- Remove from heat and let cool to room temperature.
- Heat the oven to 425 degrees F.
- Roll out each pastry sheet to 12 x 15 inches on a lightly floured surface.
Trim the edges to make them even. With a sharp knife, cut each sheet into 20
- Mound about 2 teaspoons of the crawfish mixture in the center of each square,
brush 2 edges of the squares with the egg wash, fold over diagonally, and seal.
Crimp the edges with a fork. Lightly brush the tops of the turnovers with some
of the egg wash. Using the tip of a paring knife, make a tiny slit in the top
of each turnover so that steam can escape during baking.
- Line a baking sheet with aluminum foil or parchment paper. Place turnovers
about an inch apart on the sheet and bake until golden, 12 to 15 minutes.
- Remove from the oven and let cool for 5 minutes before serving.
Cooking/Prep Time: 40 min | Serves 6 to 8
Courtesy of Louisiana Cookin'.
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