Mini-Crawfish Pies

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Quick Overview

Mini-Crawfish Pies

Mini-Crawfish Pies

Additional Information

Difficulty Levels Moderate
Preparation Time (in mins) 20
Cook Time (in mins) 40
Servings 8
Cost per Serving No
Recipe Type Appetizer
Author Paula Deen
Preparation <p><b>Crust:</b></p>
<p>Preheat oven to 325°F. Soften cream cheese and 8 tablespoons cubed butter and blend well. Stir in flour and chill for one hour in refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottom. From pie-crust bottom portion of dough, create dough balls approximately 1 in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown.</p>
<p> </p>
<p>In a saucepan, add 6 tablespoons sliced 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. Add crawfish, Cajun seasoning, and salt & pepper to taste. Saute mixture for 2-3 minutes. Add chicken stock and stir until boiling. Spoon mixture into pre-baked mini dough crusts. Top with a circle of unbaked dough cut from the reserved 1/3 of original dough. Bake for 20-25 minutes until golden brown. Serve while warm.</p>
Nutrition (per Serving) No

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