Little Crawfish Pies Food

CRAWFISH PIE

Steps:

• Place the pie crust into a deep-dish pie plate.
• Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
• Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
• While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.

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!

CRAWFISH PIE

Steps:

• Preheat the oven to 400 degrees F.
• In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing the dough, and unfold into a 9-inch pie pan. Reserve the other circles for the top of the pie.
• In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Saute for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes. Add the crawfish tails and parsley. Stirring occasionally, cook for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Cool for at least 30 minutes.
• Pour the cooled filling into the piecrust. Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes, or until the edges of the piecrust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives, red peppers, and cheese.

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.

CRAWFISH PIE

Steps:

• Preheat oven to 350 degrees F.
• Roll out half of pie dough and fit into a 9-inch pie plate; chill. In a skillet melt butter, add flour and whisk into a paste. Cook roux for 5 minutes or until it begins to turn lightly golden. Add onions, pepper and celery. Cook, stirring, 4 minutes, until vegetables are tender. Add crawfish, green onions, parsley and seasoning. Cook just until heated through, about 1 minute more. Let cool slightly. Roll out remaining pie dough 1/8-inch thick. Pour filling into pie shell and top with remaining dough. Crimp edges and poke a hole in top. Bake for 40 minutes, until crust is golden and filling is bubbling hot.
• Combine all ingredients thoroughly.