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
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Sandra Uju
[email protected]I can't wait to try these pies! They look amazing.
nomso emereole
[email protected]These pies are a great way to use up leftover crawfish.
Lilly Russell
[email protected]I'm not a fan of Paula Deen's recipes, but I have to admit that these pies are delicious.
Nobe Gamer
[email protected]These pies are a little bit expensive to make, but they're worth it for a special occasion.
Mr SONU
[email protected]I love that these pies can be made ahead of time. It makes them perfect for busy weeknights.
Joyce Okolo
[email protected]These pies are perfect for a party or potluck. They're easy to make and always a crowd-pleaser.
Lynette Smith
[email protected]I've made these pies several times, and they're always a hit. I like to add a little bit of cayenne pepper to the filling for a little extra spice.
Ahmed Suhel
[email protected]I'm not sure what I did wrong, but my pies didn't turn out very good. The crust was too thick and the filling was bland.
Hassan M Umar
[email protected]I had a hard time finding crawfish, so I used shrimp instead. The pies still turned out great!
will Times
[email protected]These pies were a little too spicy for my taste, but my husband loved them.
Arnold Achuta
[email protected]I'm not a big fan of crawfish, but I really enjoyed these pies. The filling was creamy and flavorful, and the crust was flaky and buttery.
Robert Aldredge
[email protected]I made these pies for a potluck, and they were gone in minutes. Everyone loved them!
Winfred Kavata
[email protected]I followed the recipe exactly, and my pies turned out perfectly. I'm definitely making these again.
Nadeem Arshad
[email protected]I love the combination of flavors in these pies. The crawfish, cream cheese, and green onions are a perfect match.
Limon Vai
[email protected]I've made these pies a few times now, and they always turn out great. They're a little bit of work, but they're worth it.
Absalom Ubugaeb
[email protected]These mini crawfish pies were a hit at my last party! The flaky crust and creamy filling were perfect, and the crawfish added a delicious flavor.