Either cook your jambalaya and reserve 3 cups of rice for this recipe or cook 1 box of Zatarain’s jambalaya. Do not add meat to it, just cook the rice.
In a large bowl, mix jambalaya and boiled crawfish. *If you are using frozen crawfish (or shrimp) that has not been boiled or seasoned, saute these first on a pan with 1/2 – 1teaspoon creole seasoning. Once cooked combine with jambalaya rice.
Make your own pie dough or lay store bought pie dough on a flat, floured surface. If using my homemade recipe, roll out to about 1/4″ thick.
Using a round biscuit cutter or round glass, cut 16-20 round circles (if using store bought pie crust dough, you should be able to get 10 circles with a biscuit cutter). To reuse the leftover corner pieces, reshape dough into a ball, re-roll and cut.
Lay 8-10 round circles onto a parchment paper or silicone lined baking pan. Begin filling circles with crawfish rice leaving a 1/4″ space around the edges. Top with another round pie dough circle (while stretching it a bit with your hands).
Using a fork, clamp the edges all the way around.
Whisk the egg and milk in a shallow dish. Brush the tops of the pies with egg mixture and bake 12-15minutes until tops are golden brown.