Mini Crawfish Pies Recipes

LITTLE CRAWFISH PIES

Steps:

• Heat olive oil over medium heat in large pan.
• Add onions, bell pepper, salt, cayenne.
• Cook for 2 minutes, stirring a few times.
• Add crawfish and stir cook for 2 minutes.
• Add green onions, garlic, and parsley and stir cook for 1 minute.
• Pour mixture into medium-size bowl and let cool for about 3 minutes.
• Add the egg and breadcrumbs and mix well.
• Set aside.
• DIRECTIONS FOR PUFF PASTRY IN OVEN:.
• Preheat oven to 375°F.
• mix egg and milk well for egg wash.
• Place 2 tablespoons of crawfish mixture on each pastry.
• Seal with egg wash and brush top with egg wash.
• Bake in oven for 15 minutes.
• Sprinkle lightly with Creole or Cajun seasoning.
• Serve hot.
• DIRECTIONS FOR MAKING PASTRY AND DEEP FRYING:.
• Preheat fryer.
• Sift flour, salt, baking powder into a large mixing bowl.
• Cut in shortening with pastry blender or 2 knives, until mixture resembles coarse meal.
• In small bowl, beat the egg with the milk.
• Slowly add egg mixture to flour mixture, to a thick dough.
• Divide dough into 12 equal portions.
• On lightly floured surface, roll out each dough piece into a thin round about 5 inches in diameter.
• Put about 1/4 cup crawfish mixture in center of each.
• Fold the dough over and crimp edges with fork.
• Deep fry 2 or 3 at a time till golden brown.
• Drain on paper towels.
• Sprinkle with Creole or Cajun seasoning.
• Serve hot.

MINI CRAWFISH PIES

Steps:

• 1. Melt butter over medium heat.Chop Green onions fine,and cook in melted butter for 5 minutes.Add flour and blend untill bubbly.Add mushroom and celery soups and continue to cook for 5 minutes longer.Add crawfish tails with juice,salt and pepper to taste.Simmer untill warm.Fill Pastry shells and serve.
• 2. PERSONAL NOTE.I have often served this as Hot Dip in the crock pot ,with little tosted bread round's or crackers,for a large party.......If you use shrimp ,make sure they are well drained.

MINI CRAWFISH PIES - PAULA DEEN

Steps:

• 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. *You can use any pie crust and simply follow remaining filling ingredients and make one large pie.
• 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.

MINI CRAWFISH (OR SHRIMP) PIES

Steps:

• 1. First you make a roux. NO! NO! NO!, not this time. Just Kidding! Sorry, I got carried away...
• 2. FIRST - In a large skillet melt butter and add onion, celery, and chives/green onions, and season with a little salt and pepper. Saute until onions begin to soften.
• 3. Add garlic, worcestershire sauce, cayenne (start with a pinch, you can always add more later), and paprika; continue to simmer 15-20 minutes, stirring frequently.
• 4. Add soup and Cheez-Whiz, simmer until cheese is melted, stirring frequently to keep cheese from burning.
• 5. Add crawfish and simmer 10 minutes. Add 1/2 cap, or to taste, liquid crab boil, (optional).
• 6. Pour mixture into a large mixing bowl and add bread crumbs. Mix well and let sit to allow bread crumbs to expand. The mixture needs to be fairly thick so it won't fall down your shirt when you take the first bite of the mini crawfish pie.
• 7. Check the mixture and add more bread crumbs if needed, stir and set aside.
• 8. If you planned ahead and already have your bread cups made, then pop them back into the mini muffin pan and set aside, pour yourself a drink and put your feet up. Otherwise, get started making those bread cups. https://www.justapinch.com/recipes/bread/bread-sweet-bread/sourdough-mini-appetizer-cups.html
• 9. Once all of your ingredients are ready, use a small spoon and fill each bread cup, pack it in and heap it up on top. Sprinkle the top with a little paprika or chopped parsley. Bake at 350* F for 10 minutes and serve.
• 10. *NOTE: Before baking, crawfish pies can be frozen then put into a Zip-Lock bag and kept frozen until ready to serve. From frozen bake at 350* F for 25 minutes until hot.
• 11. *TIP: Alternate method for dough cups - Instead of making bread cups, you can use Pillsbury's pre-made pie crusts (2 crusts) in freezer section of the grocery, or you can make your own fabulous homemade pie crust. Use a cookie cutter to cut rounds that will form a cup when put into a mini muffin pan. Bake for 10 minutes then fill with crawfish mixture. Bake for another 10 minutes to heat through. *OPTIONS: If you don't want to make mini crawfish pies - use this filling to make one full size pie with a top and bottom crust. If you can't get crawfish, use shrimp or crab meat in place of crawfish. Add crab meat last so it stays together better.

CRAWFISH PIE (MINI)

Steps:

• Melt butter.
• Then add bell peppers, onions garlic and shallots to saute.
• Add soup, crawfish and tomato sauce.
• Cook 5 minutes.
• Add milk.
• Cook 5-10 minutes on low.
• Add powder seasonings to taste and bread crumbs.
• Spoon in shells.
• Bake at 350 for 30-40 minutes.
• These can be frozen BEFORE baking!

MINI AIR FRYER CHERRY HAND PIES

Steps:

• Roll out each circle of pie dough to 1/8-inch thickness. Cut circles into the dough using a 3-inch round cookie cutter to make 16 circles (8 from each dough round).
• Moisten the edge of a circle with water, then add 1 tablespoon cherry pie filling in the center. Fold the circle in half and pinch the edges of the dough together to seal. Use a fork to crimp the edges to secure them further. Add a slit in the top of the crust with a sharp knife. Repeat with the remaining dough circles.
• Preheat an air fryer to 350 degrees F (175 degrees C) and spray the air fryer bucket with cooking spray. Place pies in the basket in a single layer (you may need to work in batches). Spray the tops of the pies with more cooking spray, and sprinkle the tops with coarse sugar.
• Cook in the air fryer until golden brown, about 9 minutes.