Although it's hard to imagine leftovers after a crawfish boil, try to save some this year for these delicious, savory hand pies.
- 2 9-inch deep dish pastry crusts (Store bought or make your own)
- 1 lb crawfish meat
- 4 tbs butter
- 1 onion, diced
- 2 ribs celery, diced
- 1 bell pepper, diced
- 1 tbs cajun seasoning
- 1/4 cup flour
- 3 cloves garlic, minced
- 1/2 cup diced tomatoes
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce
- 1/2 cup heavy cream
- 3 green onions, chopped
- 1 egg
Crawfish Pie Filling
- Melt the butter in a large skillet over medium heat. Add onion, bell pepper, celery, and Cajun seasoning. Stirring occasionally, cook for about 5 minutes. Whisk in the flour then cook another 3 to 5 minutes, whisking frequently.
- Add the garlic and cook for a minute more, then add the crawfish tails, tomatoes, Worcestershire sauce, and hot sauce. Cook that for about two minutes, then stir in the cream.
One Big Pie
- Preheat the oven to 400 F.
- Lay one pie crust in the 9 inch deep dish pan. Score or use pie weights, then bake 7 to 10 minutes, to partially cook.
- Remove from oven, fill with the crawfish mixture, then place the top crust on the pie. Beat the egg with 1 tbs water, then brush over the top of the pie.
- Bake until browned, about 25 to 30 minutes.
Twelve Hand Pies
- Preheat the oven to 375
- Divide the pie dough into 12 equal balls. Roll each out into thin circles about 1/8 inch thick and 5 inches in diameter.
- Whisk the egg with 1 tbs water to make a wash, then brush over the rim of the pies, about 1/4 inch wide.
- Put about 1/4 cup of the crawfish mixture into each pie, then fold over to form a half moon. Crimp the edges with a fork, then transfer the pies to a baking dish. Brush each pie with the remaining egg wash.
- Bake until golden brown, about 20 to 25 minutes.
- Serve warm with plenty of napkins and a cold beer.