|
Filling:
1 pound frozen crawfish tails, thawed
1 large yellow onion, diced
4 stalks celery, diced
2 small carrots, diced
1 bunch scallions, diced
1 green pepper, diced
2 shallots, diced
4 cups chicken stock, heated
6 tablespoons flour
6 tablespoons butter, sliced
3 tablespoons Cajun seasoning
salt & pepper to taste
Pie Dough (p.138, Lady & Sons book one):
8 tablespoons butter, cubed
1 cup all-purpose flour
1 3 oz. package cream cheese
Crust:
Preheat oven to 325 degrees. Soften cream cheese & butter & 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.
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 vegetable 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.
Yield: 8 pies
Prep time: 15 minutes
Cook time: about 1 hour
Ease of Preparation: moderately easy
Recipe Courtesy Paula Deen
|
