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Mini Crawfish Pies

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Makes 6 servings 1x

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Ingredients

  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 2 garlic cloves, minced
  • 1 tablespoon all- purpose flour
  • 1/2 cup heavy cream or half- and- half
  • 1 teaspoon Creole seasoning
  • 8 ounces crawfish tails (with fat, if available)
  • Salt and freshly ground black pepper
  • 12 premade frozen or refrigerated mini pie shells (unbaked)
  • 1 large egg, beaten (for egg wash)
  • Garlic butter, for brushing crusts after baking (optional)

Instructions

  1. Preheat the oven to 375°F.
  2. In a large skillet, melt the butter over medium heat. Sauté the onion, bell pepper, celery, and garlic until softened, 5 to 7 minutes. Stir in the flour and cook for 1 minute. Slowly add the cream, stirring until thickened, 1 to 2 minutes. Add the Creole seasoning, crawfish tails, and salt and black pepper. Simmer for 2 to 3 minutes. Remove from the heat and let cool slightly. Spoon the cooled crawfish mixture evenly into the premade mini pie shells. Do not overfill. Brush the edges or tops lightly with the beaten egg for color. Bake on a parchment-­lined baking sheet for 18 to 22 minutes, or until golden brown.
  3. Brush the warm crusts with garlic butter just before serving, if desired for extra flavor.

– Cooking from Scratch: A Careful Selection of Useful Recipes