Crawfish Turnovers

1. Heat large nonstick skillet, sprayed with butter-flavored, nonstick cooking spray, over medium-high heat until hot.

2. Sauté the onions, bell peppers, celery, mushrooms, green onions and garlic until tender.

3. Reduce heat to low. Stir in soup, crawfish, parsley, basil, oregano, cayenne pepper and thyme. Simmer for 5 to 10 minutes, stirring occasionally.

4. Arrange 1 sheet of the pastry on a damp tea towel, keeping the remaining pastry covered with a damp tea towel. Lightly spray the sheet with butter-flavor, nonstick cooking spray. Layer with another sheet of the pastry and spray with nonstick cooking spray. Cut the stack crosswise into 4 strips with scissors or a sharp knife.

5. Working with 1 strip at a time, keeping the remaining strips covered with a damp towel, spoon approximately 2 teaspoons of the crawfish mixture at the base of the strip. Fold the right bottom corner over to form a triangle and continue folding the triangle back and forth to the end of the strip. Arrange the turnover seam side down on a baking sheet sprayed with the nonstick cooking spray. Repeat the procedure with the remaining strips and crawfish mixture.

6. Spray the tops of the turnovers with the cooking spray and bake at 350 degrees for 35 minutes or until golden brown. Remove to a serving platter and garnish as desired. Serve warm.


*Source: “River Roads Recipes IV: Warm Welcomes” as printed by the Advocate, Baton Rouge, La