1 tsp Bacon Fat
1 /3 cup Onion, minced
1 tsp Garlic, minced
3 Tbsp Celery, chopped fine
1 /4 tsp cayenne pepper
1 /4 tsp black pepper
1 tsp salt
3 /4 cup cream cheese, softened
2 Tbsp Pepper Jelly Dipping Sauce, Recipe page XXX
2 Tbsp chopped cilantro
2 Tbsp finely sliced green onions
2 tsp soy sauce
1 /2 pound crawfish tails, drained well and finely chopped
1 recipe cream cheese pastry
In a medium sized skillet, melt bacon fat over medium heat. Cook onions for three to four minutes. Do not brown. Add garlic and celery and cook approximately one minute. Remove from the heat and stir in cayenne, black pepper, and salt. Transfer to bowl of an electric mixer and allow to cool. Add pepper jelly dipping sauce, cilantro, green onions, and soy sauce to mixing bowl. Using the paddle attachment, combine ingredients on low speed. Remove from mixer and fold in the crawfish. Cover and refrigerate.
Roll out pastry dough to 1 /8-inch thickness. Use a three-inch cookie cutter to cut out circles. Place approximately 1 1 /2 tsp of filling in the center of the dough circles, and fold in half. Pinch edges, sealing pies.
Place pies on a baking sheet in freezer until completely frozen. Once frozen, place in air-tight bags or containers to store.
To cook: Preheat oven to 375 degrees. Place pies on a baking sheet and cook 10-12 minutes.
Makes 15-20 pies.