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Sweet shortcrust pastry chills for 30 min. Filling: butter + flour make a blonde roux; trinity (onion + celery + green pepper) softens; crawfish tails + cream + tomato paste + Cajun seasoning + green onion finishes. Cool. Roll pastry; cut 10 cm rounds; spoon 1 tbsp filling on half; fold and crimp; brush with egg wash. Bake for 25 minutes at 200°C till deep gold.
The eight-day Passover diet rests on matzo, and matzo brei is the dish that turns yesterday's plain matzo crackers into a proper hot breakfast. Pieces of matzo go briefly under warm water until they soften (but don't disintegrate), then drain. They get folded into beaten salted eggs, sit a minute so the matzo drinks in the egg, and then go into hot foaming butter. Two finishes: cook flat as a thick pancake and flip, or break up and scramble. Eaten immediately with whichever topping the household votes for.
A yeast-leavened, fat-rich dough rests cold so the fat stays solid in flaky layers. The dough is rolled, folded and rolled again like a rough puff pastry, then cut into rounds, scored, brushed with egg and baked at high heat until golden and crisp on the outside, tender inside. Cheese is added by folding grated cheese into the dough and showering more on top.
Yeasted buckwheat batter rises briefly, then dollops of it cook into small fluffy pancakes on a flat pan. Topped with a small spoon of crème fraîche, a curl of smoked salmon, dill, lemon zest, and a tiny grind of pepper. Perfect with cold champagne.
Eggs hard-boil for 9 minutes, cool fast in iced water, peel cleanly. The yolks get mashed with soft butter, sour cream, Dijon-style mustard and Hungarian sweet paprika to a smooth, glossy paste, seasoned with salt, pepper and a little lemon. Piped or spooned back into the whites; dusted with paprika and finished with chives or parsley.