• Preheat oven to 375

For the Filling

• Add butter to a medium sized pan over medium heat. Once the butter begins to bubble, add in chopped seasoning. Sautè until fragrant and the onions are translucent, about 4-6 minutes. Add in 2 tbsp of flour and stir until the chopped seasoning is covered.
• Stir in heavy cream. Continue to stir as it thickens. Use chicken broth or water as needed to thin out gravy if it gets too thick. You want a "stew-like" thickness. Reduce heat to medium low, and season with cajun seasoning, onion powder, garlic powder, smoked paprika, and crab boil. Then add salt, black pepper, and hot sauce to taste. Add a squeeze of lemon juice and mix until combined.
• Add in crawfish tails. Cover and simmer for about 12 minutes until crawfish is warmed through. Add in green onions and remove from the heat.

To Assemble

• Lay out pie crust or puff pastry and cut out 5-inch discs using a cookie cutter or bowl. Cut as many discs as you can. Place dough on a parchment lined baking sheet. Add a spoonful of filling to the center of the dough. Fold the dough over into a half-moon and seal using the tines of a fork. Refrigerate until you're ready to cook.
• If baking- Preheat the oven to 375 degrees. Transfer the hand pies to the fridge and chill until you are ready to bake at least 15 minutes. Before baking, brush the top of dough with egg wash. Bake for 30-40 minutes or until golden. Allow to cool before serving. Serve hot
• If frying- Chill hand pies in the fridge or freezer and chill for about 45 minutes. Heat oil to 350 degrees.