Best 3 Mini Crawfish Pies Paula Deen Recipes
Feast your taste buds on a savory journey with our delectable Mini Crawfish Pies, a culinary masterpiece inspired by the vibrant flavors of Louisiana. These bite-sized delights are a perfect blend of flaky, buttery crust and a tantalizing crawfish filling that bursts with bold, oceanic flavors. Each pie is a symphony of textures and tastes, with tender crawfish meat, aromatic vegetables, and a hint of spice that lingers on the palate. Whether you're a seasoned seafood lover or a curious culinary adventurer, these Mini Crawfish Pies are sure to leave you craving more. In this article, we'll take you on a step-by-step journey to recreate this extraordinary dish in your own kitchen. So, gather your ingredients, prepare your apron, and let's embark on a culinary adventure that will transport you to the heart of Louisiana's culinary heritage.
Let's cook with our recipes!
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
CRAWFISH PIE
Steps:
- Place the pie crust into a deep-dish pie plate.
- Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
- Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
- While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 285.9 calories, Carbohydrate 20.3 g, Cholesterol 79.1 mg, Fat 18.3 g, Fiber 2.4 g, Protein 10.4 g, SaturatedFat 7.5 g, Sodium 845.4 mg, Sugar 2.5 g
MOM'S EASY CRAWFISH PIE
Make and share this Mom's Easy Crawfish Pie recipe from Food.com.
Provided by WeazelChef
Categories Savory Pies
Time 40m
Yield 2 pies, 8-12 serving(s)
Number Of Ingredients 8
Steps:
- Saute white onions in half of the butter.
- Add the cream of mushroom and simmer for 3 minute.
- Pour into a bowl with evap. milk, set aside.
- Saute crawfish, green onions, and cajun seasoning in the other half of the butter.
- Pour crawfish mix into bowl, mix well.
- Pour into pie crusts and bake at 350 for 20-30 minutes.
- Watch the color. You want a light to medium brown.
Nutrition Facts : Calories 370.8, Fat 26.1, SaturatedFat 12.1, Cholesterol 96.4, Sodium 592.2, Carbohydrate 22.3, Fiber 0.7, Sugar 2.8, Protein 12
Tips:
- Use a sharp knife to cut the crawfish tails. This will help to prevent the tails from becoming mushy.
- Be careful not to overcook the crawfish tails. They should be cooked just until they are opaque.
- If you don't have any crawfish on hand, you can substitute cooked shrimp or crab meat.
- You can use any type of cheese that you like in this recipe. Cream cheese, cheddar cheese, and mozzarella cheese are all popular choices.
- If you don't have any puff pastry on hand, you can make your own using this recipe: Homemade Puff Pastry.
- You can also use wonton wrappers instead of puff pastry. To do this, simply fill a wonton wrapper with the crawfish mixture and fold it up into a triangle.
- Bake the pies until they are golden brown and the filling is bubbly.
- Serve the pies immediately with your favorite dipping sauce.
Conclusion:
Crawfish pies are a delicious and easy-to-make appetizer that is perfect for any occasion. They are made with a creamy crawfish filling that is wrapped in a flaky puff pastry. The pies are then baked until they are golden brown and bubbly. Crawfish pies can be served with your favorite dipping sauce, such as cocktail sauce or tartar sauce.
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