Mini Crawfish Pies

By á-8559

Louisiana Cooking Magazine (March 2014)

Ingredients

• 1 14.1 oz. package refrigerated piecrusts
• 1/2 (16 oz) pkg. bacon cut into 1/8 inch pieces
• 2 c shredded cheese
• 3 T chopped chives
• 3 T flour
• 1 t salt
• 1/2 t pepper
• 1/2 c milk
• 2 eggs
• 1/2 (16 oz) pkg. crawfish tails, chopped

Preparation

Step 1

Preheat oven to 375°. Unroll piecrusts on floured surface and cut 3 1/2 inch circles from crusts and press into 24 mini muffin cups. Prick sides and bottom of crusts with fork.
In a skillet, cook bacon until cooked and crisp. In medium bowl, add bacon, cheese, chives, flour, salt, pepper, milk, and eggs. Whisk to combine. Gently stir in crawfish to combine. Divide mixture among crust.
Bake on bottom oven rack until lightly golden and puffy about 15 minutes. Serve warm.