Ingredients for Mini Crawfish Pies Paula Deen
- 8 tablespoons (1 stick) butter
- 4 ounces cream cheese (optional, for homemade crust)
- All Purpose Flour
- Yellow Onion
- Celery
- Carrots
- Scallion
- Green Pepper
- Shallots
- Crawfish Tail
- 1 teaspoon Cajun seasoning
- Salt & Freshly Ground Black Pepper
- 3 cups chicken stock
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How to Make Mini Crawfish Pies Paula Deen
- Preheat oven to 325°F (160°C).
- For the crust: If using homemade, follow your preferred recipe. Otherwise, use one 14.1-ounce package of refrigerated pie crusts.
- Roll out the pie crust and cut out circles slightly larger than your muffin tin cups.
- Press the dough circles into the bottom of a 12-cup muffin tin, forming the pie crusts.
- Bake the crusts for 15-20 minutes, or until lightly golden brown. Set aside.
- For the filling: Melt 4 tablespoons of butter in a medium saucepan over medium heat.
- Whisk in 4 tablespoons of all-purpose flour and cook, stirring constantly, until a light brown roux forms (about 2-3 minutes).
- Add 1/2 cup chopped celery, 1/2 cup chopped green bell pepper, and 1/4 cup chopped onion. Sauté for 5-7 minutes, until softened.
- Stir in 1 pound cooked crawfish (or shrimp), 1 teaspoon Cajun seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Cook for 2-3 minutes, stirring occasionally.
- Gradually whisk in 3 cups of chicken stock, cooking until the sauce thickens slightly (about 5-7 minutes).
- Spoon the crawfish mixture into the pre-baked pie crusts.
- Cut out additional circles of pie crust and place them atop the filling, creating a mini pie top. Crimp edges to seal.
- Cut a small slit in the top of each pie to allow steam to escape.
- Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool slightly before serving warm. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
16g
Fat
77g
Carbs
8g
