Fulfilling Crawfish Pistolettes

FULFILLING CRAWFISH PISTOLETTES
¼ c. butter
1 c. chopped onion
½ c. chopped celery
½ c. chopped green bell pepper
2 T. minced garlic
1 t. Cajun seasoning
Kosher salt/black pepper to taste
1 lb. cooked crawfish tails, drained
1 t. flour
1 c. shredded sharp cheddar cheese
¼ c. chopped green onion
2 sheets frozen puff pastry, thawed
1 egg, beaten
1 t. water
Peanut oil, for frying

1. In large skillet, melt butter over medium heat.
2. Add onion, celery, bell pepper, garlic, Cajun seasoning, salt and pepper. Cook until softened, 3-5 minutes.
3. Stir in crawfish and flour until smooth and combined, 2-3 minutes.
4. Remove from heat and stir in cheese and green onion. Taste for seasoning.
5. Line rimmed baking sheet with parchment paper.
6. In Dutch oven, pour oil to depth of 1 ½ inches. Heat over medium heat and until deep-fry thermometer registers 350.
7. On lightly floured surface, roll 1 pastry sheet into a 13” square.
8. Using 3” round cutter, cut 16 circles.
9. Transfer to prepared pan. Repeat with remaining pastry sheet.
10. In small bowl, whisk together egg and water. Brush egg wash around edges of half of the dough circles.
11. Place 2 T. crawfish mixture in center of egg-washed dough circles.
12. Top with remaining dough circles. Using fork, crimp edges to seal.
13. Fry pistolettes, 2-3 at a time, until golden brown, about 1 ½ minutes per side.
14. Let drain on paper towels. Let cool 5 minutes before serving. Refrigerate in airtight container if using later.