Food Network: Mini-Crawfish Pies

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Mini-Crawfish Pies
Recipe courtesy Paula Deen

Ingredients
Crust:
8 tablespoons butter, cubed and softened
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour

Filling:
6 tablespoons butter, sliced
6 tablespoons all-purposes flour
1 large yellow onion, diced
4 stalks celery, 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 and freshly ground black pepper
4 cups chicken stock

Instructions
Preheat oven to 325 degrees F.

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.