Mini-Crawfish Pies

Mini-Crawfish Pies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • CRUST:

  • 8

    tablespoons butter cubed and softened

  • 1

    package cream cheese - (3 oz) softened

  • 1

    cup all-purpose flour

  • FILLING:

  • 6

    tablespoons butter sliced

  • 6

    tablespoons all-purposes flour

  • 1

    large yellow onion diced

  • 4

    celery stalks diced

  • 2

    small carrots diced

  • 1

    bunch scallions diced

  • 1

    green pepper diced

  • 2

    shallots diced

  • 1

    pound frozen crawfish tails thawed

  • 3

    tablespoons Cajun seasoning

  • Kosher salt to taste

  • Freshly-ground black pepper to taste

  • 4

    cups chicken stock

Directions

Preheat oven to 325 degrees. For the Crust: In a large bowl, blend together the butter and cream cheese. Stir in flour and chill for 1 hour in the refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. To form bottom portions of dough, create dough balls approximately 1-inch in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown, about 20 minutes. For the Filling: In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetables and saute until soft, about 5 to 10 minutes. Add crawfish, Cajun seasoning, and salt and pepper to taste. Saute mixture for 2 to 3 minutes. Add chicken stock and cook, stirring, until mixture boils and thickens. Spoon mixture into crusts. Top with circles of unbaked dough cut from the reserved 1/3 of original dough. Make a small slit in the top of the dough to allow steam to escape. Bake for 20 to 25 minutes or until golden brown. Serve while warm. This recipe yields 8 pies.


Nutrition

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