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.