Crawfish Hand Pies

Nothing like some Louisiana seafood that is easy to eat on the go!

Crawfish Hand Pies and Creole Mayo

Crawfish Hand Pies

Natchitoches is famous for meat pies, then the crawfish hand pie came along and your favorite seafood treat just became more mobile!


  • 1 large egg, lightly beaten
  • 1 teaspoon water
  • 3 tablespoons unsalted butter, melted
  • 1 tablespoon Creole Seasoning
  • 1 (14-ounce) package empanada dough*
  • 2 cups Crawfish Étouffée, recipe follows

Method of Preparation:

  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a small bowl, whisk together egg and 1 teaspoon water until combined. In another small bowl, stir together melted butter and Creole Seasoning.
  3. On a lightly floured surface, roll each empanada-dough round to make it about ½ inch larger. Spoon about 2 tablespoons Crawfish Étouffée into the center of each dough round. Brush edges with the egg mixture; fold dough over, pressing firmly to seal. Crimp edges with a fork, if desired. Place on prepared pan.
  4. Brush with butter mixture, bake until golden, about 30 minutes. Serve with Creole Mayonnaise, if desired.

*For testing purposes, we used Goya Empanada Dough.

Creole Mayonnaise


  • ¼ cup mayonnaise
  • 1 tablespoon hot sauce
  • 1 tablespoon Creole Seasoning
  • 2 teaspoons red wine vinegar
  1. In a small bowl combine mayonnaise, hot sauce, Creole Seasoning, and vinegar. Cover, and refrigerate until serving.


Makes 10 servings

Recipe and images courtesy of Louisiana Cookin'.