Mini Crawfish Pies Paula Deen Food

MINI CRAWFISH PIES - PAULA DEEN

Mini Crawfish Pies - Paula Deen image

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

Ingredients

8 tablespoons butter, cubed and softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
6 tablespoons butter, sliced
6 tablespoons all-purpose flour
1 large yellow onion, diced
4 stalks celery, diced
2 small carrots, diced
1 bunch scallion, diced
1 green pepper, diced
2 shallots, diced
1 lb frozen crawfish tail, thawed
3 tablespoons cajun seasoning
kosher salt & freshly ground black pepper
3 -4 cups chicken stock

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

KARDEA'S CRAWFISH PIE

Kardea's Crawfish Pie image

Provided by Kardea Brown

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon butter, plus more for greasing
1 tablespoon olive oil
1/2 cup minced yellow onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 pound fresh crawfish tail meat
1/2 cup chopped red bell pepper
1 teaspoon seafood seasoning, such as Old Bay
6 ounces cream cheese, at room temperature
1/2 cup half-and-half, plus more if needed
1 cup shredded asiago cheese
One 17.3-ounce package puff pastry
2 eggs, beaten
Salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F. Grease 4 single-serving clay pots or souffle dishes.
In a pan set over medium-low heat, add the butter and oil. Add in the onions, green peppers and garlic and saute until the onions are transparent. Add the crawfish, seafood seasoning and red pepper, and cook 2 minutes stirring frequently. Add the cream cheese and stir until melted, then add the half-and-half. Add half of the asiago and stir.
Cut the puff pastry to fit the shape of the serving dishes, and then set aside.
Divide the mixture into the prepared dishes. Sprinkle with remaining asiago, then place the puff pastry on top. Brush the egg wash over the pastry, then bake until the tops are golden, 15 minutes. Serve hot.

CRAWFISH PIE (MINI)

Crawfish Pie (Mini) image

Make and share this Crawfish Pie (Mini) recipe from Food.com.

Provided by Kikimony

Categories Crawfish

Time 55m

Yield 24 mini pies, 24 serving(s)

Number Of Ingredients 15

Ingredients

1 lb crayfish tail (I use frozen packs, defrosted -- WEIGHT APPROXIMATE!)
3 packages mini-medium bama pie crusts
1 can cream of celery soup
1/2 cup Italian breadcrumbs
1/2 bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, crushed (or jar type)
1/2 bunch shallot, chopped
8 ounces tomato sauce
1 cup evaporated milk
1/2 cup butter
garlic powder
salt
pepper
any powder seafood seasoning (I use Paul Prudhomes Blackened Redfish Seasoning)

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!

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