Crawfish Turnovers
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Crawfish Turnovers
  Crawfish    Turnovers  
Last updated 6/12/2012 12:59:08 AM. Recipe ID 22035. Report a problem with this recipe.
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      Title: Crawfish turnovers
 Categories: E.
      Yield: 4 Servings
 
      3 c  Flour
      1 ts Salt
  1 1/2 c  Solid vegetable shortening
    3/4 c  Ice water
    1/2    Stick butter
      1 c  Chopped onions
    1/2 c  Chopped bell peppers
    1/2 c  Chopped celery
           Salt and cayenne pepper
    3/4 ts Paprika
      1 lb Peeled crawfish tails
      2 tb Flour
    1/2 c  Water
      3 tb Chopped parsley
      3 tb Chopped green onions
      1    Egg, beaten
 
  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 as 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.
  
  Yield: 8 turnovers
  




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Recipe ID 22035 (Apr 03, 2005)

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