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CRAWFISH HAND PIES Recipe

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This recipe for CRAWFISH HAND PIES, by , is from The Douglas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jaimie Douglas

Category:
Category:

Ingredients:  
Ingredients:  
Crawfish Filling
1 cup (2 sticks) unsalted butter
1 cup diced yellow onion
½ cup diced green onion tops
2 tablespoons diced green bell pepper
2 tablespoons diced celery
1 teaspoon minced garlic
1 cup all-purpose flour
1 cup seafood stock
1 pound Louisiana crawfish tail meat
1 teaspoon paprika
1 teaspoon Acadiana Table Cajun Seasoning Blend
Kosher salt and freshly ground black pepper
Dash of hot sauce

Hand Pies
1 cup all-purpose flour
1 package (2 sheets) Pepperidge Farm Puff Pastry sheets, thawed to room temperature
1 large egg, beaten
Kosher salt

Directions:
Directions:
Crawfish Filling
In a large cast-iron pot or skillet over medium-high heat, melt the butter. Add the yellow onions, green onions, bell pepper, and celery, and sauté until the yellow onions turn translucent, about 5 minutes. Add the garlic, lower the heat to simmer, and stir to combine. Sprinkle ½ cup of the flour over the mixture, stir to incorporate, and cook the flour until it turns light brown, about 10 minutes. Add the stock, and stir until you reach a stew-like thickness.
Add the crawfish tail meat and simmer for 15 minutes. Add the paprika, Cajun seasoning, and season to taste with salt, pepper, and hot sauce. At this point, you want to thicken the mixture until it achieves the texture of a filling or stuffing by gradually stirring in the remaining flour. Bring the mixture back to a simmer and turn off the heat. Cover and refrigerate until ready to use.

Hand Pies
Preheat your oven to 350ºF.
On a large counter top surface (granite or marble works well), sprinkle lightly with bench flour. Unwrap and lay out one of the puff pastry sheets. Unfold and sprinkle with more of the flour. Using a rolling pin, roll until it spreads out and expands to a thickness of ¼ inch. Using a 5-inch-diameter circle as a guide, cut around the dough with a sharp knife. You should get 4 of these circles out of one sheet of dough. Do the same with the second dough sheet.
Using a one-tablespoon measuring cup, add about 2 tablespoons of the crawfish filling to the center of a circle. Brush along the edge of the inside of the dough and fold over the dough to form a half-moon shape. Using the tines of a fork (or a pastry wheel), crimp the edges tightly to seal in the filling. Place the hand pie on a baking sheet lined with parchment. Repeat with all the pies.
At this point, you can refrigerate the pies until ready to bake. Just before baking, brush the top of the dough with egg wash and sprinkle with kosher salt. Bake in the oven until golden brown, about 45 minutes. Serve in a basket as an appetizer or two of the hand pies as an entrée along with a side salad.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
Try this recipe with shrimp or crab for a tasty seafood variation. When refrigerated, the crawfish filling should be thick enough to form into a ball. Any extra crawfish filling makes the perfect stuffing for a breakfast omelette. For a 5-inch circle guide, find a saucer or plastic lid from a container to use as a template. To reheat, I do not recommend the microwave; bake in the oven until heated through.

 

 

 

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