Mini-Crawfish Pies


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Homemade cream cheese crust filled with crawfish tails and other veggies makes an elegant, excellent first course or appetizer.

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  • Crust:
  • 8 Tbs. butter, cubed and softened
  • 1 3 oz. pkg. cream cheese, softened
  • 1 C. all-purpose flour
  • Filling:
  • 6 Tbs. butter, sliced
  • 6 Tbs. all-purposes flour
  • 1 large yellow onion, diced
  • 4 stalks celery, diced
  • 2 small carrots, diced
  • 1 bunch scallions, diced
  • 1 green pepper, diced
  • 2 shallots, diced
  • 1 lb. frozen crawfish tails, thawed
  • 3 Tbs. Cajun seasoning
  • Kosher salt and freshly ground black pepper
  • 4 C. chicken stock

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Preheat oven to 325 degrees. 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 C., 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 sauté until soft, about 5-10 minutes. Add crawfish, Cajun seasoning, and salt and pepper to taste. Sauté mixture for 2-3 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 20-25 minutes or until golden brown. Serve while warm.

From: Paula Deen 

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