Some people make their crawfish pie to be shared, others like to make individual pot pie sized portions – we prefer something you can hold in one hand and eat while you’re walking around the yard, leaving your other hand free for a beer. While crawfish season is in full swing we thought we’d share one of our favorite home recipes – something you can’t get at Razzoo’s. On the off chance you have any leftover crawfish from your boil, here’s a great way to use them up.
If you’re a purist and insist on making your own pie dough, knock yourself out. For our money the good people at Pillsbury do just fine.
Pillsbury Refrigerated Pie Crust
3 Tablespoons unsalted butter
¼ cup diced onion
¼ cup diced green peppers
¼ cup diced red peppers
¼ cup diced celery
1 Tablespoons Cajun Seasoning
2 cloves garlic, minced
1 teaspoon Louisiana hot sauce (or more to taste)
1 teaspoon Worcestershire sauce
¼ cup green onions, thinly sliced
1 pound cooked, peeled crawfish tails, about 2 cups
½ cup heavy cream
2 large eggs (one for the filling plus another for later use)
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Melt the butter in a skillet over medium heat. Add the diced onions, green and red peppers and celery and saute, stirring occasionally, for 4-5 minutes. Add the Cajun seasoning and garlic and continue cooking another 2-3 minutes. Do not burn the garlic. Add the hot sauce, Worcestershire, green onions and crawfish tails and cook 2-3 minutes longer. In a small bowl, whisk together the heavy cream and one egg. Add this mixture slowly to the skillet – too fast and the eggs will be scrambled. Stir until the sauce thickens and season with a little salt (if needed). If the filling looks a little runny, you can thicken it with a couple Tablespoons bread crumbs. Remove from heat.
Unroll the pie dough sheets onto a lightly floured surface. Using a small bowl (5 inches across) or some other round container in your kitchen as a template, place the bowl upside down lightly on the crust. Using a paring knife, cut the dough into 5” rounds. Plan it out to avoid wasting dough.
Beat the 2nd egg in a small bowl. Brush a ¼ inch border around the edge of each circle of dough. Place ¼ cup of the crawfish filling in the center of each circle. Fold the dough over the filling to make a half-moon pouch. Using a fork, seal the pouch by crimping the edges of dough together.
Place the pies on the parchment lined baking sheet, brush each with a little of the egg and use the tip of a paring knife to poke a small hole in the top of each pie to allow steam to escape. Bake until medium brown, about 25 minutes.
When ready to serve, wrap each pie in a paper napkin and serve with an ice cold beer. Enjoy!