Hand Pies
  • 1 pack Manda Boudin
  • - crawfish etouffee
  • 1 cup shredded cheese
  • 1 pack empanada dough disks
  • 2 eggs, beaten
    Crawfish Etouffee
  • 1 pound peeled crawfish tails
  • 1 onion, chopped
  • 2 sticks celery, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 green onion, chopped
  • 4 tbsp butter
  • 1 heaping tbsp flour
  • 1/4 cup water or chicken stock
  • - Creole seasoning
  • - salt
Manda Products
Cooking Instructions
    • 1

      Melt the butter in a pot or large skillet over medium-high heat.

    • 2

      Add the chopped onion, celery, bell pepper, and garlic and cook until softened, stirring occasionally.

    • 3

      Warm the water or chicken stock in a microwave; then pour slowly into the flour, mixing well.

      + Flavor Tip
      To give your etouffee more flavor, first pour the water or chicken stock into the empty container/bag that held the peeled crawfish tails and swish it around to pick up the flavorful fat.
    • 4

      When the vegetables are cooked down, add the water-flour mixture, as well as the salt and Creole seasoning, and stir.

    • 5

      Add the crawfish tails to the cooked vegetables and turn heat to medium-low. Simmer until the tails are cooked (about 20 minutes). After 15 minutes, add the green onions and simmer for 5 minutes more. Then remove from heat to use in the hand pies.

    • 6

      Preheat oven to 350 degrees and line a rimmed baking sheet with parchment paper.

    • 7

      Peel the casing from the boudin and put the loose boudin in a bowl.

    • 8

      In the middle of each dough disk, drop approx. 1 tbsp etouffee, 1 tbsp boudin and a sprinkling of cheese. Don’t pile too high, and leave plenty of space around the edges so the disk will be able to close without breaking.

    • 9

      Brush the edges with the beaten egg. Then fold the disk over (creating a half-moon shape), and crimp the edges with a fork to seal.

    • 10

      Using a fork, poke a few holes in the tops of the hand pies.

    • 11

      Brush the top of each hand pie with the beaten egg and place on the baking sheet.

    • 12

      Bake until golden brown (about 30 minutes).

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