Little Crawfish Pies
Dive into Southern charm with these delectable Little Crawfish Pies, the perfect handheld treat for any gathering or family dinner. Featuring a buttery, flaky crust filled with a rich and flavorful crawfish mixture, these mini pies are packed with vibrant Creole spices, fresh vegetables, and tender crawfish tails. A quick sauté of onion, bell pepper, and celery forms the aromatic base, while a creamy sauce binds the filling together, infused with garlic, paprika, and a hint of cayenne for a gentle kick. Each pie is brushed with a golden egg wash for a crisp, bakery-style finish. With just 25 minutes of prep time, these savory pies are a crowd-pleasing appetizer or a standalone meal that embodies the essence of Louisiana cuisine. Perfect for parties, picnics, or a taste of the bayou at home!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 pound crawfish tails (peeled and deveined)
- 1 teaspoon Creole seasoning
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper
- 2 green onions, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 packages pie crust dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C) and prepare a baking sheet by spraying it with cooking spray or lining it with parchment paper.
Melt the butter in a large skillet over medium heat. Add the onion, green bell pepper, and celery, and sauté until softened, about 5-7 minutes.
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir well to incorporate. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually whisk in the chicken stock to create a smooth, thick sauce. Simmer for 2-3 minutes, stirring occasionally.
Stir in the crawfish tails, Creole seasoning, paprika, cayenne pepper, green onions, and parsley. Cook for 5-7 minutes, allowing the flavors to meld. Remove the skillet from heat and set aside to cool slightly.
Roll out the pie crust dough on a lightly floured surface. Use a 4-inch round cookie cutter or the rim of a glass to cut out circles of dough.
Spoon about 1-2 tablespoons of the crawfish mixture onto the center of each dough circle. Fold the dough over to create a half-moon shape, then pinch the edges to seal. Use a fork to crimp the edges for an extra seal and decorative look.
Place the filled pies on the prepared baking sheet. Brush the tops of each pie with the beaten egg to create a golden, shiny finish during baking.
Bake the crawfish pies in the preheated oven for 20-25 minutes, or until the crusts are golden brown and flaky.
Remove the pies from the oven and allow them to cool slightly before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 188 mg | 8% | |
| Total Carbohydrate | 23.1 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 1.8 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 204 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
