Directions

• Melt the butter in a large skillet over medium-high heat.  Add the onion, celery, pepper, jalapeño  salt, oregano, paprika, chili powder, thyme, cayenne, and white and black pepper and cook, stirring until the vegetables have softened, 5 – 6 minutes.  Add the crawfish tails to the vegetables, sprinkle the mixture with the flour, and cook, stirring until the mixture thickens, about 3 – 4 minutes.
• Stir in the chicken broth, Worcestershire sauce, lemon juice, and hot sauce and simmer until the mixture is slightly thickened, about 10 minutes.  Stir in the rice, scallions, and parsley.  Taste for seasonings and add more lemon juice or hot sauce as desired.
• Refrigerate the mixture for at least 15 minutes, until chilled throughout (spreading it in a shallow dish speeds the process).
• ​When you’re ready to prepare the pies, line two baking sheets with parchment paper and a dusting of flour.  Divide the dough in to four even sections to make it easier to work with.  Return 3 of the sections to the refrigerator.  Dust the counter with a sprinkling of flour and roll out the first section until it’s just under 1/4-inch thick.  
• Using a 4-inch biscuit cutter (or a similar size bowl or jar lid), cut the dough into rounds.  Save the scraps; the can be rerolled if needed.  Lightly brush the outer edges of each circle with beaten egg.  Place 2 1/2 tbsps of filling in the center of each round.  Fold the circle over the filling to make a half circle.
• Using the back side of fork tines, press around the edges to seal the pie.  Transfer the pies to the prepared baking sheet.  Repeat process with remaining dough sections.  When you fill a baking sheet, place it in the refrigerator for at least 30 minutes so the dough stays firm when you go to fry it.   You can also freeze the uncooked pies.  Just freeze them on the sheet pan first, and then when they are fully frozen, transfer them to a plastic freezer bag.
• To fry the pies, heat 2 1/2 inches of oil in a large cast-iron skillet or Dutch oven to 350°F.  Fry the chilled pies in batches of four or five at a time, cooking for about 8 minutes, until golden.  (Frozen pies will need 12 – 14 minutes).  Transfer the cooked pies to a sheet pan lined with paper towels or newspaper, and keep warm in a low oven while you fry the remaining pies.