Cocktail Crawfish Turnovers

Total Time:
45 min
Prep:
20 min
Inactive:
5 min
Cook:
20 min

Yield:
40 cocktail turnovers, 8 to 10 appetizer servings
Level:
Intermediate

Ingredients
  • 3 tablespoons unsalted butter
  • 1/4 cup chopped onions
  • 2 tablespoons chopped green bell peppers
  • 2 tablespoons chopped celery
  • 1 1/2 teaspoons Essence, recipe follows
  • 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 cooked, peeled crawfish tails, coarsely chopped if large
  • 1/4 cup grated Pepper Jack cheese
  • 2 tablespoons chopped green onions
  • 2 teaspoons chopped fresh parsley leaves
  • 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed in the refrigerator
  • 2 egg yolks, beaten with 2 teaspoons water
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions
  • Heat the butter in a medium skillet over medium-high heat. Add the 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 the garlic and cook, stirring, until fragrant, about 30 seconds. Add the flour and cook, stirring until the mixture is lightly golden, about 3 minutes. Add the milk, and continue stirring until the mixture is smooth and thick, about 3 minutes. Remove from the heat. Add the crawfish tails, cheese, green onions, and parsley. Stir to mix well. Remove from the heat and let cool to room temperature.

  • Preheat the oven to 425 degrees F.

  • Roll out each pastry sheet to 12 by 15 inches on a lightly floured surface. Trim the edges to make them even. With a sharp knife, cut each sheet into 20 (3-inch) squares. 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 the turnovers about 1- 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.


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