CRAWFISH BEGGARS PURSE

Recipe: CRAWFISH BEGGARS PURSE

Summary: CULINARY PRODUCTIONS | Mike DeSorbo and David Bain

Ingredients

  • Puff pastry
  • 8 oz. crawfish tails
  • ¼ lb. cream cheese
  • 2 green onions, chopped
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 Tbsp. granulated sugar
  • 1 tsp. siracha
  • ½ cup sweet and sour sauce
  • 1 Tbsp. black and white sesame seeds
  • 1 egg

Instructions

  1. In a food processor, pulse crawfish and 1 green onion, 3-6 pulses until chunky. Fold crawfish and onion in with remaining ingredients.
  2. Softened cream cheese will make this easier.
  3. Roll puff pastry to 1/3 over original size.
  4. With a cookie cutter, slice into 3”x3” squares.
  5. Add ½ tsp. of mixture into center of pastry squares.
  6. Fold opposite corners and pinch under top.
  7. Twist to close.
  8. Paint with mixed egg and sprinkle with granulated garlic and sesame seeds.
  9. Bake at 350 degrees for 5-8 minutes until golden.
  10. Serve with sweet and sour sauce.