Mini Crawfish Pies - Paula Deen

Total Time: 1 hr
Preparation Time: 20 mins
Cook Time: 40 mins

Ingredients

• Servings: 8


• 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

Recipe

• 1 preheat oven to 325 degrees f.


• 2 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.


• 3 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.