"Crawfish Hand Pies Ingredients: 1 large egg, lightly beaten 1 tsp. water 3 tbsps. unsalted butter, melted 1 tbsp. Creole Seasoning 1 (14-oz.) package empanada dough* 2 cups Crawfish Étouffée, recipe follows Creole Mayonnaise, recipe follows Directions: 1. Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. 2. In a small bowl, whisk together egg and 1 tsp. water until combined. 3. In another small bowl, stir together melted butter and Creole Seasoning. 4. On a lightly floured surface, roll each empanada-dough round to make it about 1/2 inch larger. Spoon about 2 tbsps. 5. Crawfish Étouffée into the center of each dough round. 6. Brush edges with the egg mixture; fold dough over, pressing firmly to seal. Crimp edges with a fork, if desired. 7. Place on prepared pan. 8. Brush with butter mixture, bake until golden, about 30 minutes. 9. Serve with Creole Mayonnaise, if desired."