Mini Crawfish Pies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: MINI PIE SHELLS:
1 cup flour
1 stick of margarine
3 tbsp. softened cream cheese
CRAWFISH PIE FILLING:
1 lg. onion green onions (chopped)
¼ cup 2 cloves garlic (chopped)
½ bell pepper (chopped)
2 ribs celery (chopped)
1 stick butter or margarine
1 can cream of mushroom soup
4 Tbsp. tomato sauce
1 lb. crawfish (ground)
¼ cup minced parsley
¼ cup Italian bread crumbs
1 egg (beaten)
1 cup milk
1 tsp. salt
½ tsp. black pepper
½ tsp. red pepper
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Directions: |
Directions:MINI PIE SHELLS:
Mix together 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 350^F (if using for stuffing or freezing) and for about 25 minutes if cooking to use for ready to serve pie fillings.
CRAWFISH PIE FILLING:
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 for later or cook for about 20 – 25 minutes at 350^F until crust looks cooked. Serve or place in chaffing dish and keep warm. |
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Personal
Notes: |
Personal
Notes: These can be made ahead of time and frozen. I cook them about 7 minutes to freeze. Thaw a little and cook for about 20-30 minutes to serve.
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