Best 3 Mini Crawfish Pies Recipes
Indulge in the flavors of Louisiana with our delectable Mini Crawfish Pies! These savory pastries are a perfect blend of Cajun spices, tender crawfish, and creamy filling, all encased in a flaky, golden crust. Experience a symphony of tastes and textures in every bite. Discover the secrets behind creating these mini masterpieces, from selecting the freshest crawfish to mastering the art of pie making. Explore variations like the Crawfish and Corn Pie, packed with juicy corn kernels, and the Crawfish Etouffee Pie, a delightful combination of crawfish, bell peppers, and onions in a rich sauce. Each recipe offers a unique culinary journey, promising an unforgettable taste of Louisiana's vibrant cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
MINI CRAWFISH PIES - PAULA DEEN
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
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
MINI CRAWFISH PIES RECIPE
Provided by alas14
Number Of Ingredients 17
Steps:
- 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. 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.
MINI CRAWFISH PIES
My mother gave this recipe to me in the 1980's.I have served this at all most ever Christmas Party ,since then .These are quick and so eazy.You can use shrimp,but I like the Crawfish better.All Wal-Marts carry them in the seafoof section,some times they are frozen.Most time they are near the Jars of oyster's.
Provided by Mary R Morris
Categories Other Appetizers
Time 20m
Number Of Ingredients 8
Steps:
- 1. Melt butter over medium heat.Chop Green onions fine,and cook in melted butter for 5 minutes.Add flour and blend untill bubbly.Add mushroom and celery soups and continue to cook for 5 minutes longer.Add crawfish tails with juice,salt and pepper to taste.Simmer untill warm.Fill Pastry shells and serve.
- 2. PERSONAL NOTE.I have often served this as Hot Dip in the crock pot ,with little tosted bread round's or crackers,for a large party.......If you use shrimp ,make sure they are well drained.
Tips:
- Use fresh crawfish: Fresh crawfish will give your pies the best flavor. If you can't find fresh crawfish, you can use frozen crawfish, but be sure to thaw them completely before using.
- Cook the crawfish properly: Crawfish should be cooked until they are pink and opaque. Overcooked crawfish will be tough and chewy.
- Use a good quality pie crust: A good quality pie crust will make a big difference in the overall flavor of your pies. You can use a store-bought pie crust or make your own.
- Don't overfill the pie crusts: Overfilling the pie crusts will make them difficult to seal and they may burst during baking.
- Bake the pies until they are golden brown: The pies should be baked until the crust is golden brown and the filling is bubbling.
Conclusion:
Mini crawfish pies are a delicious and easy-to-make appetizer or main course. They are perfect for parties or potlucks. With a few simple tips, you can make sure your mini crawfish pies are perfect every time.
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