Crawfish Pies and Cajun Fries

Crawfish Pies and Cajun Fries Basic Pie Dough, divided into 12 balls, and chilled (recipe below) 2 tablespoons butter 1/4 cup onion, minced 1/4 cup green bell peppers, minced 1/4 cup red bell peppers, minced 1/4 cup celery, minced 1 1/2 tablespoons Cajun Seasoning 1/2 teaspoon salt 1 tablespoon garlic, minced 1 pound peeled crawfish tails 1 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 1/4 cup green onion, chopped 1/2 cup heavy cream 2 large eggs, beaten in separate cups 2 tablespoons bread crumbs 2 tablespoons olive oil Prepare Basic Pie Dough and refrigerate. Melt butter in a medium skillet over high heat. Add onions, green and red peppers, celery, Cajun Seasoning, and salt to sizzling butter. Sauté, stirring occasionally, for 3 minutes. Add garlic and crawfish tails. Cook, stirring occasionally, for 2 minutes. Stir in hot pepper sauce, Worcestershire, and green onions; cook for 2 minutes. Whisk in cream. Stir in 1 beaten eggs slowly just a little at a time. Remove skillet from heat; stir in bread crumbs. Preheat oven to 375°. Line a baking sheet with parchment. Remove dough from refrigerator. On a floured surface, roll out each ball into a thin square of dough, about 1/8" thick and 5" square. Brush a 1/4" border around edges of each dough square with remaining egg. Place about 1/4 cup of crawfish filling toward corner of each square; fold dough over to form a triangle. Crimp edges with a floured fork; place pies on baking sheet. Brush top of each pie with olive oil. Bake until lightly browned, for about 25 minutes. Basic Pie Dough 2 1/4 cups flour 1 teaspoon salt 2/3 cup cold butter, cut up 4 1/2 tablespoons ice water In a bowl combine flour and salt. Add butter; cut in until mixture resembles coarse crumbs. Using tines of a fork, stir in water, 1 tablespoon at a time. Work it in with your hands just until you have a smooth ball of dough. Wrap in plastic; refrigerate for 20 minutes. (You won't need this part of the recipe but I included it for use in other recipes that anyone may want. Please note that this recipe is a basic pie dough recipe. Who knows what you may need it for later.) For Pies: Remove dough from refrigerator; place on a floured surface. If you’re making 2 crusts, cut dough in half. Put second half back in refrigerator. For each crust, roll out dough on a floured surface into a circle about 14" in diameter and 1/8 inch thick. Gently fold circle of dough in half; then in half again so that you can lift it without tearing it. Unfold into a 9" pie pan. Crimp edges, or pinch in a decorative border. Fill and bake as directed in recipe. For a baked pie crust: Preheat oven to 425º. Prick bottom of pie all over with a fork; bake for 18 to 20 minutes, or until lightly browned. Remove, cool thoroughly, and then fill as directed in recipe. Roasted Cajun Potatoes Recipe 2-1/2 pounds medium red potatoes 1/4 cup olive oil 2 shallots, chopped 1 garlic clove, minced 1 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 1/2 teaspoon pepper Cut potatoes lengthwise into eight wedges. In a large bowl, combine oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in a greased roasting pan. Bake, uncovered, at 450° for 45-50 minutes or until tender and golden brown, turning every 15 minutes.