Crawfish Hand Pies

Prep Time

5 minutes

Cook Time

50 minutes


10-20 people

Stuffed with delicious creole flavor encased in a perfectly crispy dough, it just doesn’t get better than this. Your guests won’t be able to get enough of these Crawfish Hand Pies by @michaelgulotta!


  • 1 Box Tony Chachere’s Étouffée Dinner Mix

  • 2 egg yolks

  • 2 1/4 Cups Water

  • Empanada Dough for 20 5-inch Pies

  • 16 Ounces Louisiana Crawfish Tails

  • 1 Tbsp Tony Chachere’s Original Creole Seasoning

  • Dash of Tony Chachere’s Pepper Sauce

  • 1/2 Cup Mayo

  • 2 Tbsp Green Onion

  • 2 Tbsp Parsley

  • Clear


  1. In a large saucepan, over medium-high heat, add in water and Tony’s Étouffée Dinner Mix, bring to a boil then reduce to a simmer.
  2. Let cook for 25 minutes covered. Stir occasionally.
  3. In the last 5 minutes add in the crawfish tails.
  4. Spread evenly on sheet pan and chill overnight.
  5. Add 2 tbs of Étouffée to the empanada dough and fold over. Use a fork to seal along the edges, chill for 10 minutes.
  6. Heat oil to 350°F in cast iron pot.
  7. Fry the empanadas in batches until golden brown.
  8. Remove, let cool, and plate.
  9. For the dipping sauce, mix mayo, Tony’s Original Creole Seasoning, Tony’s Pepper Sauce and herbs.

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