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Mini Crawfish Pies Recipe

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This recipe for Mini Crawfish Pies, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Dawn Fortenberry - wife of Daryl Fortenberry - CMO
Added: Tuesday, February 13, 2007

Category:

Ingredients:
Mini Pie Shells:
1 c. flour
1 block margarine or butter
3 T. softened cream cheese

Crawfish Filling:
1 lg. onion
1/4 c. green onions
2 cloves garlic
1/2 bell pepper
2 ribs celery
1 stick butter or margarine
1 can cream of mushroom soup
4 T. tomato sauce or ketchup
1 lb. crawfish tails (ground in food processor)
1/4 c. minced parsley or dried flakes
1/4 c. Italian bread crumbs
1 tsp. salt
1/2 tsp. red pepper
1/2 tsp. black pepper
1 egg (beaten)
1 c. milk

Directions:
MINI PIE SHELLS: Mix together ingredients to form a dough. Roll on floured surface to about 1/8 thick. Cut out with round cookie cutter. Place circles in mini muffin tin and shape. Bake for about 6 minutes at 350F (if using for stuffing or freezing) and for about 25 minutes if cooking to use for ready to serve pie fillings. (Makes about 4 dozen shells)

CRAWFISH FILLING: Chop vegetables fine. Saute onions, garlic, bell pepper and celery in butter. Add crawfish. Cook for about 5 minutes. Add soup, tomato sauce and parsley. Cook for 10 minutes. Turn off the heat. Add bread crumbs, seasonings, egg and milk. Mix well. Stuff pie shells.

Freeze filled shells for later or cook for about 20 25 minutes until crust looks cooked.

Number Of Servings:
Fills about 8 dozen
Preparation Time:
Crawfish Filling: 30 minutes
Personal Notes:
This mix can also be used in larger pie crust and topped with pie crust. Bake for about 1 hour in large shell. The filling can also be frozen for later use.

 

 

 

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