New Orleans-style Crawfish Kibinai

Ingredients

In this adaptation, the traditional Lithuanian kibinai is transformed into a New Orleans-style dish by incorporating crawfish tails and Creole spices. The original kibinai typically features a filling of ground meat, onions, and potatoes, while the New Orleans version highlights the unique flavors of the region with crawfish and a blend of spices. We alse have the original recipe for Kibinai, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 2 celery stalks, finely chopped 2 celery stalks, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 pound (450g) crawfish tails, peeled and deveined 1 pound (450g) crawfish tails, peeled and deveined
• 1 teaspoon Creole seasoning 1 teaspoon Creole seasoning
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste Salt and pepper, to taste
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 20g (Saturated Fat: 11g)
• Carbohydrates: 35g (Sugars: 2g)
• Protein: 15g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter and use your fingers or a pastry cutter to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the cold water, a little at a time, and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the onion, bell pepper, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
4. 4.
   Add the crawfish tails, Creole seasoning, paprika, cayenne pepper, salt, and pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally. Remove from heat and let the filling cool.
5. 5.
   Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. 6.
   On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch (3mm). Cut out circles using a round cookie cutter or a glass.
7. 7.
   Place a spoonful of the crawfish filling onto one half of each dough circle. Fold the other half over the filling and press the edges together to seal. Use a fork to crimp the edges.
8. 8.
   Transfer the filled pastries to the prepared baking sheet. Brush the tops with the beaten egg wash.
9. 9.
   Bake for 20-25 minutes, or until the kibinai are golden brown and crispy.
10. 10.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Crawfish — Make sure to thoroughly clean and devein the crawfish tails before using them in the recipe to remove any grit or impurities.

Tips & Tricks

• If crawfish is not available, you can substitute it with shrimp or crab meat.
• Adjust the level of spiciness by increasing or decreasing the amount of cayenne pepper in the filling.
• Serve the kibinai with a side of remoulade sauce for an extra burst of flavor.
• These hand pies can be made ahead of time and frozen. Simply bake them as directed, let them cool completely, and then freeze in an airtight container. To reheat, bake in a preheated oven at 350°F (175°C) for 10-15 minutes.

Serving advice

Serve the Creole Crawfish Kibinai as a main course accompanied by a fresh green salad or a side of dirty rice. They can also be enjoyed as a delicious appetizer or snack.

Presentation advice

Arrange the golden-brown kibinai on a platter, garnished with fresh parsley or green onions for a pop of color. Serve them warm to showcase their flaky pastry and enticing filling.