Mini Crawfish Pies Paula Deen Recipes
MINI CRAWFISH PIES - PAULA DEEN
Typically not a fan of Paula's, but this recipe is outstanding. Note - I use 3 cups chicken stock and you can use shrimp if you can't find crawfish, but definitely use crawfish if you have it available. This is a special treat for us. I have not made the crust, I just use refrigerated crust and bake in a pie pan. You will need to bake until the crust is brown if using a large pie pan.
Provided by Denise
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 395.4, Fat 25.9, SaturatedFat 15.6, Cholesterol 128.5, Sodium 368.7, Carbohydrate 26.6, Fiber 2.3, Sugar 4.1, Protein 15
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