Crawfish Pâté Chaud
Author: 
 
Makes 4 Servings
Ingredients
  • 2 tablespoons butter
  • ¾ cup diced yellow onion
  • ½ cup diced red bell pepper
  • ½ cup diced celery
  • 2 tablespoons flour, plus more to dust
  • ½ cup stock (either chicken or shrimp stock)
  • 12 ounces crawfish tails, peeled and clean
  • 1 teaspoon Creole seasoning
  • 1 teaspoon fish sauce
  • 1 cup shredded pepperjack cheese
  • 1 tablespoon chopped parsley
  • ½ teaspoon lemon zest
  • 1 teaspoon Sriracha (optional)
  • 1 egg yolk
  • 1 pinch salt
  • 1 pack (2 sheets) puff pastry, defrosted
Instructions
  1. In a skillet over medium heat, melt the butter and add in the onion, bell pepper, and celery. Sauté for about 3 minutes or until the onions become translucent.
  2. Stir in the flour and then the stock. Stir well so the stock will thicken with the flour.
  3. Add in the crawfish tails, Creole seasoning, and fish sauce. Give it a good stir and then add in the pepperjack, parsley, lemon zest, and Sriracha. Taste and adjust the seasoning to your liking.
  4. Place filling in a bowl and chill in the fridge for at least 15 minutes.
  5. In a small bowl, whisk together the egg yolk and salt. Add a tablespoon of water; set aside. This is the egg
  6. On a clean surface, dusted with flour, roll out the puff pastry. Use a rolling pin to roll the two sheets into about the same size. Place one sheet onto a sheet tray. Brush egg wash onto the sheet as if you were dividing the sheet into four squares, making sure you brush the borders as well. This should leave an empty space for each pastry to have a filling.
  7. Divide the now-cooled filling into the four squares and piling it up for height if possible. After the filling has been dispersed, gently take the second sheet of puff pastry and lay it over the filling. Starting in the center of the sheet, seal each pastry, making sure there isn’t a big air bubble in the filling area.
  8. Once the pastry is sealed, place the sheet tray into the freezer for about 15 minutes so the dough has time to chill and it will be easier to cut the pastries. This is a good time to preheat the oven to 400°.
  9. Once the time has passed, cut the dough into four squares and trim the border to get nice cuts so that the pastry gets maximum puff. Brush the pastries with egg wash and bake in the oven for a total time of 24 minutes, rotating the tray midway through baking.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crawfish-pate-chaud/