Cook until mixture is the color of peanut butter. This is a special treat for us. Stir in flour and chill for 1 hour in the refrigerator. Spoon mixture into puff pastry shells until slightly overfilled. Flaky seasoned pie dough filled with a creamy filling of Crawfish meat, rice, vegetables and select spices. For the crust: In a large bowl, blend together the butter and cream cheese. 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. Stir in flour and chill for one hour in refrigerator. Natchitoches is famous for meat pies, then the crawfish hand pie came along and your favorite seafood treat just became more mobile! In a saucepan, add 6 tablespoons sliced butter and flour, stirring together over heat to create a roux. Reserving 1/4 pound of crawfish add the remainder (1 3/4 pounds or more) to the cream mixture, turn off heat and cover, let sit 5 minutes. Jump to Recipe Print Recipe 15 to 17 (3-inch) frozen pie shells 1. Crawfish Hand Pies Prep time: 40 minutes. You will need to bake until the crust is brown if using a large pie pan. Place the mini pies on a baking sheet lined with parchment. Brush the top of each pie with olive oil. Natchitoches mini crawfish pies! Add crawfish, Cajun seasoning, and salt & pepper to taste. The crawfish etouffee filling includes crawfish, rice, Cajun seasonings, and cream of mushroom. Stir in flour and chill for 1 hour in the refrigerator. Salt and cayenne pepper, to taste. Home / Seafood / Lena’s Crawfish Pies. SKU: 168 Category: Seafood. Cut 24 (3 1/2-inch) circles from crusts, and press into 24 mini muffin cups. Oh, the scandal, y’all! Ingredients: 1 large egg, lightly beaten 1 teaspoon water 3 tablespoons unsalted butter, melted 1 tablespoon Creole Seasoning 1 (14-ounce) package empanada dough* 2 cups Crawfish Étouffée, recipe follows Method of Preparation: Preheat oven to 350°. Loaded with savory crawfish cooked in a Creole sauce and baked in a buttery, flaky pie crust, this dish is a true masterpiece of flavor and textures. Add chicken stock and stir until boiling. Saute crawfish, green onions, and cajun seasoning in the other half of the butter. Add crawfish, Cajun seasoning, and salt & pepper to taste. Description: Large, delicious Crawfish smothered with onions, bell peppers, celery, bread crumbs, and a blend of Cajun seasonings, then placed into 3” and 5” round pie shells, each in their own aluminum pan, Bake at 375 degrees for 20-25 minutes. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. Typically not a fan of Paula's, but this recipe is outstanding. 1 pound crawfish tails. Ingredients. Add all vegetables and saute until soft. The crawfish etouffee filling includes crawfish, rice, Cajun seasonings, and cream of mushroom. Soften cream cheese and 8 tablespoons cubed butter and blend well. 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