Ingredients:

  • 2 cups all-purpose flour (240g)
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold (113g)
  • 1/4 cup ice water (60ml)
  • 1 large egg, beaten (for egg wash)
  • 1 pound crawfish tails, cleaned (450g)
  • 1/2 cup onion, diced (75g)
  • 1/4 cup celery, diced (40g)
  • 1/4 cup green bell pepper, diced (40g)
  • 3 cloves garlic, minced
  • 1 tablespoon Cajun seasoning
  • 1/2 teaspoon cayenne pepper (or to taste)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons vegetable oil (for sautéing)
  • 1/2 cup green onions, chopped (optional, for garnish)

Instructions:

  1. In a mixing bowl, whisk together flour and salt.
  2. Cut in cold butter until mixture resembles coarse crumbs.
  3. Gradually add ice water until dough comes together.
  4. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
  5. Heat vegetable oil in a pan over medium heat.
  6. Sauté onion, celery, and bell pepper until softened (about 5 minutes).
  7. Add garlic; cook for 1 more minute.
  8. Stir in crawfish tails, Cajun seasoning, cayenne pepper, and Worcestershire sauce. Cook for an additional 5 minutes.
  9. Remove from heat and let it cool.
  10. Preheat oil for frying in a deep fryer or large pot to 350°F (175°C).
  11. Roll out the chilled dough on a floured surface to about 1/8 inch thick.
  12. Cut into rectangles (about 4x6 inches).
  13. Place a spoonful of crawfish filling in the center of each rectangle.
  14. Fold the dough over and seal the edges with a fork.
  15. Carefully lower pistolettes into the hot oil, a few at a time.
  16. Fry until golden brown, about 3-4 minutes on each side.
  17. Remove with a slotted spoon and drain on paper towels.
  18. Brush with beaten egg for an extra glossy finish and enjoy hot!