INGREDIENTS

1. 3tablespoonsolive oil
2. 3/4cupyellow onions, chopped
3. 1/4cupgreen bell peppers, chopped
4. 1teaspoonsalt(or to taste)
5. 3/4teaspooncayenne
6. 1 1/2lbs peeledcrawfish tails(can be purchased frozen)
7. 1/2cupgreen onionsor scallions, chopped(green part only)
8. 1tablespoon choppedgarlic
9. 3tablespoons choppedfresh parsley
10. 1largeegg
11. 3/4cupfine dry breadcrumbs
12. 20puff pastry, squares(3-4 inch square cut from large sheets)
13. 1egg, for eggwash
14. 2tablespoonsmilk, for eggwash
15. creole seasoningor cajun seasoning(to garnish)

16. ALTERNATE PASTRY (make your own)

17. 3cupsall-purpose flour
18. 1 1/2teaspoonssalt
19. 3/4teaspoonbaking powder
20. 6tablespoonsvegetable shortening
21. 1largeegg
22. 3/4cupmilk

DIRECTIONS

1. Heat olive oil over medium heat in large pan.
2. Add onions, bell pepper, salt, cayenne.
3. Cook for 2 minutes, stirring a few times.
4. Add crawfish and stir cook for 2 minutes.
5. Add green onions, garlic, and parsley and stir cook for 1 minute.
6. Pour mixture into medium-size bowl and let cool for about 3 minutes.
7. Add the egg and breadcrumbs and mix well.
8. Set aside.
9. DIRECTIONS FOR PUFF PASTRY IN OVEN.
10. Preheat oven to 375.
11. mix egg and milk well for eggwash.
12. Place 2 tablespoons of crawfish mixture on each pastry.
13. Seal with eggwash and brush top with egg wash.
14. Bake in oven for 15 minutes.
15. Sprinkle lightly with Creole or Cajun seasoning.
16. Serve hot.
17. DIRECTIONS FOR MAKING PASTRY AND DEEP FRYING.
18. Preheat fryer.
19. Sift flour, salt, baking powder into a large mixing bowl.
20. Cut in shortening with pastry blender or 2 knives, untill mixture resembles coarse meal.
21. In small bowl, beat the egg with the milk.
22. Slowly add egg mixture to flour mixture, to a thick dough.
23. Divide dough into 12 equal portions.
24. On lightly floured surface, roll out each dough piece into a thin round about 5 inches in diameter.
25. Put about 1/4 cup crawfish mixture in center of each.
26. Fold the dough over and crimp edges with fork.
27. Deep fry 2 or 3 at a time till golden brown.
28. Drain on paper towels.
29. Sprinkle with Creole or Cajun seasoning.
30. Serve hot.