Crawfish Boil Turnovers Recipe • Rouses Supermarkets

Ingredients

• 4 tablespoons (about 2 ounces, or ½ stick) unsalted butter; olive oil may be substituted
• 1 medium yellow or white onion (1 cup, or 8 ounces), finely chopped
• ½ medium bell pepper, any color (¼ cup, or 2 ounces), finely chopped
• 1 rib celery (about ¼ cup, or 2 ounces), finely chopped
• 4 ounces chopped canned tomatoes
• ½ teaspoon Creole/Cajun seasoning, plus more as needed
• 1 pound (about 3 cups) crawfish tails and fat, thawed and drained if frozen (do not rinse)
• ¼ teaspoon fine salt (optional)
• 2 tablespoons cornstarch
• ¼ cup (4 ounces) water, broth or white wine
• 2 tablespoons chopped scallions
• All-purpose flour for rolling out the pastry
• 2 sheets (17 ounces) puff pastry dough, such as Pepperidge Farm, thawed
• 1 large egg
• 1 tablespoon water