Mini crawfish pies can be found all over New Orleans and at just about every festival around Louisiana. They are simple, yet delicious! Crawfish tails are not so easy to come by in Northern California. I brought these delicious treats home with me from Louisiana and froze them for later. With Christmas parties popping up left and right I decided to make a tasty treat for my friends using crawfish tails. If you see any crawfish tails, snag them and give this recipe a try.
For the dough
- 2 1/2 cups of flour
- 1 tsp salt
- 1 cup cold butter, diced
- 1 tbs dried herbs or Cajun seasoning
- 1 egg plus 1 tbs water (finishing touch, egg wash)
Place all ingredients into a food processor and pulse until it starts to crumble. Slowly add in 1/2 cup of cold water only using a little at a time until a ball starts to form. Once a ball has formed remove it and shape it into a disk, wrap in plastic wrap then chill in the fridge for 30 minutes to an hour.
For the filling:
- 1 pound crawfish tails, chopped
- 1 tbs butter
- 1/2 yellow onion, diced
- 2 celery stalks, diced
- 1/2 green bell pepper, diced
- 3 garlic cloves, minced
- 1/2 cup diced tomatoes in juice (canned works best)
- 1/4 cup flour
- 1 cup seafood or chicken broth
- salt and cracked pepper
- Cajun seasoning
- 1/4 cup heavy cream
- 1 1/2 cup cooked rice
- 1 egg + 1 tbs water, mixed
Melt the butter in a large sauce pan and add in the onion, celery, bell pepper and garlic, cook for 5 minutes or until onions are translucent. Pour the tomatoes in along with salt, pepper and Cajun seasoning and cook for another 2-3 minutes. Meanwhile, whisk the flour into the broth until smooth and slowly pour into the sauce pan. Bring to a boil then simmer for 10-15 minutes until it thickens. Once the sauce has thickened add in the cream and cooked rice, cover and cook until ready to use.
Preheat the oven to 400. When you are ready to get started remove the dough and roll it out very thin on a floured surface. Use a small round cookie cutter to cut rounds in the dough. Place a dollop of crawfish filling onto half of the rounds. Place another round on top of the filling and press down to get the air out, close the seams using a fork. Once it is sealed use a pizza or dough cutter to shape the pie. Continue to do this until you are out of dough.
Place the pies on a baking sheet topped with parchment paper. Use a pastry brush to coat each pie with the egg wash then poke tiny hole or slit in the top of each pie. . Bake at 400 for 25-30 minutes. Serve warm and enjoy!!!
You might also like these Louisiana recipes from my original Yummy Fixins Recipe Blog.