Egg-Crawfish Pastry

2 sheets puff pastry

1 pound crawfish

5 shallots, chopped

1 small piece ginger, chopped

1 clove garlic, chopped

1 tablespoon Dijon mustard

2 tablespoons butter

1/4 cup ketchup

1 tablespoon oregano, chopped

1 tablespoon curry powder

1/2 tablespoon cayenne pepper

2 tablespoons soy sauce

Salt, to taste

6 hard boiled eggs, shelled

1 egg

1 tablespoon cream

Preheat oven to 400F. Heat butter in a saucepan. Fry the shallots until golden brown. Add the curry powder, salt, oregano and boiled, shelled eggs. Turn the eggs around until well coated. Remove the eggs and reserve. Add ketchup, ginger, garlic and cayenne pepper to the same pan and cook until oil separates. Now add the crawfish, mustard, soy sauce and cook until well done and sauce is absorbed. Remove from heat and reserve. Prepare an egg wash with cream and egg. Roll the pastry sheets and cut into 6 circles from each sheet. Divide crawfish into 6 parts. Roll 1 egg in 1 part crawfish mix. Put on 1 circle. Cover with another and seal with ice water. Brush with egg wash and bake for 20 minutes or until golden.

Serves 6.

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Seafoods

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Cajun Country -- New Iberia, Louisiana