Photo: Mini-Crawfish Pies Recipe
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
Directions
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.
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By nighbert
San Marcos, TX
on March 31, 2013
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It was a great dish. The crust was delicious! My only suggestion would be to add spices to taste in lieu of the cajun seasoning. The dish is already incredibly rich, but that level of saltiness just dragged it down a bit. Next time around, I will add salt, pepper, garlic, cayenne to my liking. I may even add a little lemon juice to brighten up this very rich dish. But I will definitely make it again with my crawfish boil leftovers.
By lapierrefine
on February 06, 2013
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This is actually a very good recipe. I tend to tweak things as I go along anyway, so I added the liquid only a bit at a time and there was no problem with the thickness.Also, I did not use a mostly-salt-based spice blend so it was not overly salted. I did take her literally and only put the pastry rounds on the bottom only - NOT the sides - of the muffin tins. Worked just fine, thank you very much. There is enough flour in the crawfish, that it baked to a nice outside crust that held together.That might why some of you did not have enough dough left for all the pies.
By Amiee504
on November 25, 2012
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I would have to say the filling would get 5 stars, and the pies themselves should get 2. All in all the recipe is a 4. I had to make a few modifications. First, I took the advise of several other people, and cut down on the amount of broth. I used 2 cups instead of 4. Also, I should have used less cajun seasoning. I was waaay too salty with 3 tablespoons. 1 would have been perfect. I also added cayenne and white pepper. FOR PEOPLE SAYING THEY HAD TROUBLE GETTING THE FILLING TO THICKEN... As with any sauce made from a roux, it will thicken the longer it stands. I put mine in the fridge overnight. If you try to work with this mixture while it's still very hot, you're going to be very frustrated. The pie shells were a nightmare! I put them in cupcake pans, and once in the oven the sides fell, making something that resembled a saucer more than a bowl. I fell back on some frozen puff pastry... this worked beautifully.
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