INGREDIENTS

INSTRUCTIONS

Combine the flour and salt in a mixing bowl. Add the shortening and work it
in with your hands until the mixture resembles coarse meal. Using the tines
of a fork, stir as much of the water as you need to bring the dough
together, 1 tablespoon at a time. Work it with your hands until you have a
smooth ball of dough. Do not over handle the dough. Wrap it in plastic wrap
and refrigerate for at least 1 hour.
In a large saute pan, over medium heat, melt the butter. When the butter
has melted, add the onions, bell peppers, and celery. Season with salt and
cayenne. Saute the vegetables until soft, about 6 to 7 minutes. Stir in the
paprika. Add the crawfish tails and cook for 5 to 6 minutes, stirring
occasionally. Dissolve the flour in the water and add to the crawfish
mixture. Stir for 1 to 2 minutes, or until the mixture thickens. Remove
from the heat and add the parsley and green onions. Cool to room
temperature.
Preheat the oven to 375 degrees and lightly oil a baking sheet.
Remove the dough from the refrigerator and place it on a lightly-floured
surface. With a knife, cut the dough into 8 equal portions. Lightly flour
each piece. Using your fingers, flatten each piece into a 6-inch round,
about 1/4-inch thick. Fill the center of each one with 1/3 cup of the
crawfish mixture. Brush the edges of each round with some of the beaten
egg. Fold the rounds in 1/2 and crimp the edges with the tines of a fork.
Brush the tops of the turnovers with the remaining beaten egg. Place the
turnovers on the baking sheet about 1-inch apart. Bake for 45 minutes or
until golden brown.
Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his LOUISIANA
REAL AND RUSTIC (c) ???? - William Morrow Publishing From the TV FOOD
NETWORK - (Show # EM-1A70 broadcast 11-24-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-30-1997
Recipe by: Emeril Lagasse

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