Little Crawfish Hand Pies

1 1/2 tablespoons olive oil
3/4 cup yellow onion, chopped
1/4 cup green bell pepper, chopped
2 teaspoon salt (or to taste)
3/4 teaspoon cayenne
12 oz crawfish tails (can be purchased frozen)
1/2 cup green onions (scallions)
1 tablespoon chopped garlic
3 tablespoons chopped fresh parsley
1 large egg
3/4 cup fine dry breadcrumb
24 puff pastry rectangles (2 boxes) each sheet cut in 6
1 egg, for egg wash
2 tablespoons milk, for egg wash
creole seasoning (to garnish) or cajun seasoning (to garnish)

Heat olive oil over medium heat in large pan.
Add onions, bell pepper, salt, cayenne.
Cook for 2 minutes, stirring a few times.
Add crawfish and stir cook for 2 minutes.
Add green onions, garlic, and parsley and stir cook for 1 minute.
Pour mixture into medium-size bowl and let cool for about 3 minutes.
Add the egg and breadcrumbs and mix well.
Preheat oven to 375°F.
Mix egg and milk well for egg wash.
Place 2 tablespoons of crawfish mixture on each pastry.
Seal with egg wash and brush top with egg wash.
Bake in oven for 20-25 minutes until golden brown.
Sprinkle lightly with Creole or Cajun seasoning.
Serve hot.

Serving Size: Makes 24 hand pies