Pre-heat oven to 375°F.
Heat a 10" saute pan, medium high heat, add the oil. Let the oil come to temperature. Add the onions, celery, bell pepper garlic and ham. Saute for 3-5 minutes. Add in the crawfish. Bring the crawfish to temperature. Sprinkle in the flour, using a whisk, stir constantly until a white roux is formed, cook for 3-5 minutes so the raw flour taste gets cooked out.

Now add the tomato sauce and slowly add in the chicken broth until a sauce is formed. (You may not need all the stock!)
Bring to a boil and reduce the heat to a simmer and simmer for 30 minutes. Season to taste with S&P and tobasco.
Remove from heat and allow to cool. (preferably overnight)

In a small mixing bowl combine the egg, milk and water, this will be your egg wash to brush on the outside of filled dough and to seal the edges of the dough, set aside.
cut 3 inch circles out of the pie dough.
Prepare a baking sheet lined with parchment paper.
Place about 1 tsp to 1 tblsp of filling in the center of the circle brush the edges with a little egg wash, fold in half and seal the edges by using a fork and pressing into the edges crimping them shut, so no filling leaks out. Pierce the top of the pie so steam can vent out during the baking and brush the top with egg wash. Repeat with the remaining dough circles and bake for 20 minutes.