Heat butter in a large skillet over medium high heat. Add onions, bell peppers, and celery. Season with the Essence, salt, cayenne and cook, stirring, until the onion is slightly soft, about 2 minutes. Add garlic and cook, stirring until fragrant. Add flour and cook, stirring until mixture is golden, about 3 minutes. Add milk and continues stirring until the mixture is smooth and thick. Remove from heat. Add crawfish, chees, parsley, and green onions. Stir to mix well. Let cool to room temperature.
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Preheat the oven to 425 degrees. Roll out each pastry sheet to 12x15 on a slightly floured surface. Trim the edges to make them even. With a sharp knife, cut each sheet into 20 3 inch squares. Mound about 2t. of the mixture in the center of each square, brush two edges of the square with the egg wash, fold over diagonally and seal. Crimp the edges with a fork. Lightly brush the tops with some of the egg wash. Using the tip of a paring knife, make a tiny slit in the top of each turnover so that the steam can escape during baking.
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