Mini Crawfish Pies Recipe
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Category: |
Category: |
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Ingredients: |
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
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Directions: |
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 350ºF (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. |
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Number Of
Servings: |
Number Of
Servings:Fills about 8 dozen |
Preparation
Time: |
Preparation
Time:Crawfish Filling: 30 minutes |
Personal
Notes: |
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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