Crawfish Hand Pies

Nothing like some Louisiana seafood that is easy to eat on the go!

Crawfish Hand Pies and Creole Mayo

Crawfish Hand Pies

Natchitoches is famous for meat pies, then the crawfish hand pie came along and your favorite seafood treat just became more mobile!


  • 1 large egg, lightly beaten
  • 1 teaspoon water
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon Creole Seasoning
  • 1 (14-ounce) package empanada dough*
  • 2 cups Crawfish Étouffée, recipe follows

Method of Preparation:

  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together egg and 1 teaspoon water until combined. In another small bowl, stir together melted butter and Creole Seasoning.
  3. On a lightly floured surface, roll each empanada-dough round to make it about ½ inch larger. Spoon about 2 tablespoons Crawfish Étouffée into the center of each dough round. Brush edges with the egg mixture; fold dough over, pressing firmly to seal. Crimp edges with a fork, if desired. Place on prepared pan.
  4. Brush with butter mixture, bake until golden, about 30 minutes. Serve with Creole Mayonnaise, if desired.

*For testing purposes, we used Goya Empanada Dough.

Crawfish Étouffée:


  1. ¼ cup unsalted butter
  2. ½ cup chopped sweet onion
  3. ½ cup chopped celery
  4. ½ cup chopped red bell pepper
  5. 2 cloves garlic, minced
  6. 3 tablespoons all-purpose flour
  7. ½ cup dry sherry
  8. 1 cup seafood stock
  9. 2 tablespoons extra-concentrated tomato paste
  10. 2 tablespoons hot sauce
  11. 2 bay leaves
  12. 1 teaspoon kosher salt
  13. ½ teaspoon ground black pepper
  14. 1 pound crawfish tail meat


  1. In a large skillet, melt butter over medium-high heat. Add onion, celery, and bell pepper, and cook until tender, about 10 minutes. Add garlic, and cook, stirring, until tender, about 1 minute. Add flour, stirring constantly until combined, about 2 minutes.
  2. Stir in sherry, and cook until reduced by half, about 3 minutes. Add seafood stock, tomato paste, hot sauce, bay leaves, salt, and pepper. Bring to a boil, and cook until mixture begins to thicken. Add crawfish; reduce heat, and simmer about 8 minutes.

Creole Mayonnaise


  • ¼ cup mayonnaise
  • 1 tablespoon hot sauce
  • 1 tablespoon Creole Seasoning
  • 2 teaspoons red wine vinegar


  1. In a small bowl combine mayonnaise, hot sauce, Creole Seasoning, and vinegar. Cover, and refrigerate until serving.

Makes 10 servings.


Still hungry? Find more Louisiana recipes!

This recipe was provided by Louisiana Cookin' Magazine.