Crawfish Pies

Ingredients

Pastry

• 300 g plain flour
• ½ teaspoon fine salt
• ¾ teaspoon Cajun seasoning
• 120 g cold unsalted butter, cubed
• 50 g cold lard, cubed (or another 50 g cold butter)
• 1 egg yolk (large)
• 6-7 tablespoons ice-cold water

Filling

• 50 g unsalted butter
• 2 tablespoons plain flour
• 1 onion (small), finely chopped
• 1 celery stick, finely chopped
• ½ green pepper, deseeded and finely chopped
• 2 garlic cloves, finely chopped
• 1 tomato (small), deseeded and finely chopped
• 200 ml seafood (or chicken stock)
• 1 ½ teaspoons Cajun seasoning
• ½ teaspoon smoked paprika
• 1 teaspoon hot sauce (Tabasco or Louisiana)
• 1 teaspoon fresh thyme leaves
• 250 g crawfish tail meat (cooked, peeled, or peeled raw prawns, chopped)
• 3 spring onions, finely sliced
• 2 tablespoons chopped flat-leaf parsley
• salt
• pepper

To finish

• 1 egg, beaten with 1 tablespoon water (egg wash)
• 1 litre vegetable oil (if frying)

Method

Stage 1 - Pastry

1. Whisk the flour, salt and Cajun seasoning together in a large bowl.
2. Rub in the cold butter and lard until the mixture resembles coarse breadcrumbs with a few pea-sized pieces still visible.
3. Beat the egg yolk with 6 tablespoons of ice water; pour over the flour mix.
4. Mix with a fork until the dough comes together (add the last tablespoon of water only if needed).
5. Tip onto a surface; press into a flat disc.
6. Wrap; chill at least 30 minutes.

Stage 2 - Filling

1. Melt the butter in a wide pan over medium heat.
2. Whisk in the flour to form a blond roux; cook 3 minutes, stirring constantly, until pale gold and nutty.
3. Add the onion, celery and green pepper; cook 5 minutes until softened.
4. Stir in the garlic, Cajun seasoning, smoked paprika and thyme; cook 1 minute.
5. Add the tomato; cook 2 minutes.
6. Pour in the stock gradually, whisking, to make a thick sauce.
7. Simmer 5 minutes until properly thick (it should mound on a spoon - any thinner and the pies will leak).
8. Stir in the crawfish (or chopped raw prawn), spring onions, parsley and hot sauce.
9. Cook 3 minutes (just enough to cook the prawn through, if using).
10. Season with salt and pepper.
11. Spread thinly on a tray; cool fully (push into the fridge to speed it up).

Stage 3 - Shape the pies

1. Roll the chilled pastry on a floured surface to about 3 mm thick.
2. Cut out 12 discs about 12 cm across (use a saucer as a guide; re-roll trimmings).
3. Place a heaped tablespoon of cold filling in the centre of each disc.
4. Brush the edge lightly with egg wash.
5. Fold in half to enclose; press the edges together with your fingers.
6. Crimp with a fork to seal.
7. Lay on a lined tray.

Stage 4 - Cook (fried, traditional)

1. Heat the oil in a deep pan to 175°C.
2. Fry the pies 3 at a time, 3-4 minutes per side, until deep golden and crisp.
3. Drain on kitchen paper.
4. Serve hot.

Stage 5 - Cook (baked, lighter alternative)

1. Heat the oven to 200°C (180°C fan).
2. Place the pies on a lined baking tray; brush all over with egg wash.
3. Cut a small steam vent in the top of each.
4. Bake 22-25 minutes until deep golden.