Crawfish Hand Pies (New Orleans Jazz Fest at Home)
This recipe captures the best New Orleans flavors in small crawfish hand pies. Watch out, before you know it… all you’ll have left are crumbs!
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Ingredients
- 1 box Zatarains jambalaya , cooked following box directions
- 2 cups crawfish*, cleaned, peeled, and seasoned - about 1lb
- 1 box pie crust dough with 2 crusts, or homemade pie dough
- 1 egg
- 1 tablespoon milk
Instructions
Prep:
- Preheat the oven to 400F and line a baking sheet with parchment paper or silicone.
Prep the filling:
- 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 ½ - 1 teaspoon creole seasoning. Once cooked combine with jambalaya rice.
Prep the dough:
- 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 ¼" 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 the dough into a ball, re-roll, and cut.
Assemble:
- Lay 8-10 round circles onto the lined baking pan. Begin filling circles with crawfish rice leaving a ¼" 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.
Bake:
- Bake 12-15 minutes until the tops are golden brown.
Store:
- Store these hand pies in an airtight container in the fridge for 2 days.
Notes
*You can use shrimp instead of crawfish.
Nutrition
Serving: 1 serving | Calories: 126kcal | Carbohydrates: 8g | Protein: 10g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 81mg | Sodium: 122mg | Potassium: 138mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 51IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1mg
