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

  • 2 Egg Yolks

  • 1 Cup Pepper Jack Cheese

  • 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 cups of étouffée, two egg yolks, and pepper jack cheese to a medium bowl and fold to combine.
  6. Add 2 tbs of Étouffée to each piece of empanada dough and fold over. Use a fork to seal along the edges, chill for 10 minutes.
  7. Heat oil to 350°F in cast iron pot.
  8. Fry the empanadas in batches until golden brown, about 5-6 minutes.
  9. Remove and place on paper towel lined plate and allow to cool.
  10. For the dipping sauce, mix mayo, Tony’s Original Creole Seasoning, Tony’s Pepper Sauce and herbs. Enjoy!

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