Mini Crawfish Pies - Paula Deen

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8-9
• 8 tablespoons butter, cubed and softened
• 1 (3 ounce) package cream cheese, softened
• 1 cup all-purpose flour
• 6 tablespoons butter, sliced
• 6 tablespoons all-purpose flour
• 1 large yellow onion, diced
• 4 stalks celery, diced
• 2 small carrots, diced
• 1 bunch scallion, diced
• 1 green pepper, diced
• 2 shallots, diced
• 1 lb frozen crawfish tail, thawed
• 3 tablespoons cajun seasoning
• kosher salt & freshly ground black pepper
• 3 -4 cups chicken stock

Recipe

• 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.