| 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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