Crawfish Hand Pies
Crawfish Hand Pies
If you have ever visited Louisiana, Im pretty sure you have either seen or smelled crawfish pies at a store or restaurant. You would normally see them served in an “open faced” pie or a pot pie instead of a hand pie similar to what I made. Most of the time, the filling is similar to an étouffée, which is a thicker roux based sauce. I like mine with a rich and creamy cheese sauce. The sauce enhances the crawfish flavor. The crawfish pie originated in New Orleans, Louisiana and is still very popular today. Another great thing about these pies is that you can freeze them for 2-6 months. Dice 1/2 onion, 1/2 green bell pepper and 2 stalks of celery.
In a pan, add 3 tbsp of butter and the veggies. Cook until the veggies are soft.
Once the veggies are soft, add 1 lb of cooked crawfish tails. Season with 1 tsp of garlic powder, 1 tsp onion powder and 1 tsp of cajun seasoning.
Stir and add 1 1/3 cup of heavy cream.
Stir and add 1/2 cup of shredded parmesan cheese and 1/3 cup of shredded mozzarella cheese. Cook for 5-7 minutes or until the sauce starts to thicken.
Add 1 tbsp of green onion and cayenne (to taste).
Roll the pie crusts onto a cutting board. Using a small bowl or a cookie cutter, cut 8-10 inch circles into each pie crust. Repeat until you get 4-6 circles.
Spoon 2-3 tbsp of mixture into the middle of each circle. Fold the circle in half and seal the ends with a fork. Repeat the steps for each circle. If you have any extra filling leftover, you can freeze it or serve it as a dip with some bread.
Add 1 beaten egg and a splash of water to a bowl. Brush the egg wash on top of each pie.
Put into a 4oo degree oven for 20-25 minutes or until the pies are golden brown.
Remove from the oven and serve. Caution: they will be hot! Serve with your favorite dipping sauce. ENJOY!
Crawfish Hand Pies
Ingredients
- 1 package of pie crusts (2 pie crusts)
- 1 lb crawfish tails
- 1/2 diced white onion
- 1/2 green bell pepper
- 3 tbsp butter
- 1 1/3 cup heavy cream
- 1/2 cup shredded parmesan cheese
- 1/3 cup shredded mozzarella cheese
- 1 egg
- splash of water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cajun seasoning
- cayenne pepper (to taste)
- 2 celery stalks
- 1 tbsp green onion
Instructions
- Dice the onion, bell pepper and celery.
- In a pan, add the butter. Once the butter has melted, add the veggies and cook until they are soft.
- Add the crawfish tails to the pan.
- Season with garlic powder, onion powder and cajun seasoning.
- Add the heavy cream, parmesan cheese and mozzarella cheese and stir.
- Cook for 5-7 minutes or until the sauce starts to thicken.
- Add the cayenne pepper (to taste) and the green onion. Stir well.
- Add the pie crusts to a cutting board and roll it out. Cut 8-10 inch circles from the pie crusts. It should be 4-6 pies.
- Spoon 2-3 tbsp of mixture into the middle of each circle. Fold the circle in half and seal the ends with a fork. Repeat the steps for each circle.
- Add 1 beaten egg and a splash of water to a bowl.
- Brush the egg wash on top of each pie.
- Put into a 400 degree oven for 20-25 minutes or until they are golden brown.
- Remove from the oven (caution: they will be hot). Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
