Emeril Lagasse's

Turnover Dough

Yield 8 servings
1 ratings


3 cups all-purpose flour

1 teaspoon salt

1½ cups solid vegetable shortening

¾ cup ice cold water

1 egg, beaten


Combine the flour and salt in a mixing bowl. Add the shortening and work it in with your hands until the mixture resembles coarse meal. Using the tines of a fork, stir in as much of the water as you need to bring the dough together, 1 tablespoon at a time. Work it with your hands until you have a smooth ball of dough, but don’t overhandle the dough. Wrap it in plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 375ºF.

Remove the dough from the refrigerator and place it on a lightly floured surface. With a knife, cut the dough into 8 equal portions. Lightly flour each piece.

Using your fingers, flatten each piece into a 6-inch round, about ¼-inch thick. Fill the center of each one with a heaping ⅓ cup of the crawfish mixture (recipe above). Brush the edges with some of the beaten egg. Fold the rounds in half and crimp the edges with the tines of a fork.

Brush the tops of the turnovers with the beaten egg. Place the turnovers on a baking sheet about 1 inch apart. Place in preheated oven and bake for 45 minutes, or until golden brown. Serve hot.

Ingredients used in this recipe