| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood | Chinese | Cheese, Seafood | 12 | Servings |
INGREDIENTS
| 1/2 | c | Onion — finely diced |
| 1/2 | c | Red bell pepper — finely |
| Diced | ||
| 1 | tb | Butter |
| 1/4 | ts | Granulated onion |
| 1/2 | lb | Crawfish tails |
| 1/4 | ts | Granulated garlic |
| 1/2 | ts | Tabasco sauce |
| 4 | oz | Hot pepper cheese — grated |
| 2 | oz | Golden velvet cheese — |
| Grated | ||
| 2 | oz | Cream cheese |
| 4 | Sheets puff pastry |
INSTRUCTIONS
Saute onion and pepper in 1 tablespoon butter until softened. Add crawfish tails. Stir and warm thoroughly. Season with granulated onion, garlic, and Tabasco. Add pepper cheese, golden velvet, and cream cheese; mix thoroughly. Let cool. Cut out puff pastry circles using a 3 inch scalloped round pastry cutter and a 2 1/2 inch plain round cutter. Place 1 tablespoon of crawfish cheese mixture in center of 1 to 3 inch scalloped circle. Cover with a 2 1/2 inch circle. Crimp around edges to seal. Bake at 400 degrees for approximately 12-15 minutes until golden brown. Puffs can be laced with Mornay sauce. Because puff pastry dries out so quickly, you can cut dough in squares and wrap up like Chinese dumplings. Source: Cajun Revalations. Chef: Michael A. Richard Recipe By : Rhonda Guilbeaux File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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