Makes 14 handheld pies
YouTube instructional video is at the bottom.
What you’ll need
1 Pound Louisiana Crawfish tails
All-Purpose flour
Salted butter(cold)
Shortening(cold)
Cooked rice
1 egg
Seasonings
Sea Salt
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Paprika
Cayenne Pepper
1 Yellow Onion
1 or 2 ribs celery
1 Green Bell Pepper
Garlic
Green Onion
Fresh Thyme
Tool’s you’ll need
11×17 inch baking pan
Parchment paper
Food Processor (Optional)
Pastry cutter (Optional)
Rolling pin
5 1/2-inch diameter cup, bowl etc. for cutting pie dough circles
Pastry brush
Preparation of ingredients
Step 1- Chop half of a yellow onion, one or two ribs celery, half of a Green Bell pepper, 4 cloves garlic, bunch of green onion and 1 tablespoon of thyme leaves removed from stems.
Making the Filling
Note- You can make the filling ahead of time.
***Preheat fire to medium high heat***
Step 2-Add 3 tablespoons salted butter into a large saucepan. Let butter melt.
Step 3- Add 2/3 Cup Chopped Yellow Onion, 1/2 Cup Chopped Celery, 1/2 Cup Chopped Green Bell pepper, 1/4 Cup Chopped Green onion, and 1 Tablespoon Chopped garlic. Stir all ingredients together. Let sauté for 10 minutes.
Step 4- Add Crawfish tails, 1/4 teaspoon of sea salt, 1 teaspoon Tony Chachere’s creole seasoning, 2 Teaspoons of Chef Paul’s seafood magic, 2 teaspoons paprika, 2 teaspoons Cayenne pepper and 1 teaspoon of chopped Thyme. Stir all ingredients together.
***Turn your fire off***
Step 5- Add 2/3 Cup cooked rice. Stir all ingredients together. Let cool completely. The Rice will absorb all of the flavors from the seasonings we’ve added, and it will act as a thickening agent for the filling.
Making and shaping the pie crust
Note- You can make the pie crust ahead of time just keep in fridge at all times and let it come to room temperature before rolling it out. You can also use either the food processor or the pastry cutter when making the pie crust.
Step 6- In a food processor add 4 cups all-purpose flour, 12 tablespoons salted butter (Cold), 12 tablespoons Shortening (Cold), and 1/2 teaspoon salt. Blend all ingredients for 2 minutes or until butter and shortening are cut into the flour. Remember if you don’t have a food processor you will need to use a pastry cutter to cut the butter and shortening into the flour.
Step 7- Transfer flour mixture to a large bowl. Add 2/3 cup cold water. Stir until mixture forms a dough.
Step 8- Lightly flour surface of table. Add dough onto table. Pat dough with hands forming a small square.
Step 9- Roll the dough into 26-inch long by 21-inch-wide square using a rolling pin.
Step 10- Cut the dough into 11 circles using a cup, bowl etc. The cup or bowl has to be 5 1/2 inches in diameter. Place cup or bowl onto dough, take knife and go around the edge of the cup or bowl. Remove excessive dough from around the circles. Take the excessive dough and roll it back out using the rolling pin. Cut out and additional 3 circles bringing your total to 14 circles of dough.
***Butter inside of baking pan***
***Preheat oven to 350 degrees***
Filling and decorating the pies
Step 11-Take dough circle and press along the edges this will make the circle wider bringing the total diameter to 6 inches round.
Step 12- 1/4 Cup Crawfish filling onto one side of the circle of dough. Spread filling slightly. Make sure filling does not touch the ends of the dough.
Step 13- Take one side of the circle of dough and fold it over onto the opposite side of the dough, covering the crawfish filling. Take your fingers and press down onto the edges of the pie dough. Add pies into baking pan. Once done you should have 14 individual pies altogether.
Step 14- Whisk 1 large egg. Lightly coat all pies with egg using pastry brush.
Step 15- Place into a preheated 350-degree oven. Bake for 30 minutes.
Note- Baking temperature and time will NOT cause the crawfish to overcook.
Step 16- Remove Crawfish pies out of oven. Let cool for 5 minutes before serving.
YouTube instructional video
