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CRAWFISH PIE

Crawfish Filling Crawfish Filling
1 stick butter To make the crawfish filling, melt butter in a large
saucepan over medium heat.
1 chopped large yellow onion
Add onions, green bell peppers, and celery, stirring
½ chopped green bell pepper to sauté until soft and translucent, about 10 – 12
1 chopped rib of celery minutes.
1 lb. peeled crawfish tails Add crawfish tails. Stir and cook until they begin to
1 tbsp. all-purpose flour release their liquid, being careful not to overcook,
dissolved in ½ cup water about 5 minutes.
Salt to taste Add flour/water mixture to crawfish, reduce heat to medium low and cook, stirring occasionally, until the mixture
Red cayenne pepper to taste thickens, 3-5 minutes.
Granulated garlic to taste Season with salt, red cayenne pepper, and granulated garlic, to taste. Add green onions and parsley.
¼ cup chopped green onions Transfer mixture to a bowl, cool slightly, then refrigerate.
2 tbsp. chopped fresh When mixture is completely cooled, chop mixture to a medium/fine consistency to use as filling.
parsley leaves Pie Crust
To make the pie dough, place butter and cream cheese in the bowl of a mixer and blend until well combined.
Pie Dough Add 3 cups of flour and mix.
1 - 8 oz. package of regular Remove from bowl and place on a clean surface or parchment paper.
cream cheese at room
temperature Knead slightly, adding more flour if needed. Shape dough into ball and divide into 2.
2 sticks of butter at room Dust your rolling pen and surface for rolling out dough with flour. Roll out dough to desired thickness and cut into
temperature 3 inch rounds.
3 cups all-purpose flour Fill each round with 1 tablespoon cold crawfish filling, folding over dough, and seal by pinching edges together with a fork.
plus 1 cup for dusting Place finished pies on a parchment or waxed paper lined baking sheet and freeze.
To bake, preheat oven to 350 degrees. Place frozen pies on a baking sheet, 2 inches apart.

Bake for about 15 minutes, or until center is warmed through and crust is golden.
Recipe compliments of Debra Taghehchian.

LAFAYETTE
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