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CRAWFISH PIE

Crawfish Filling
Crawfish Filling To make the crawfish filling, melt butter in a large
1 stick butter 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
minutes.
1 chopped rib of celery
1 lb. peeled crawfish tails Add crawfish tails. Stir and cook until they begin to
release their liquid, being careful not to overcook,
1 tbsp. all-purpose flour about 5 minutes.
dissolved in ½ cup water
Add flour/water mixture to crawfish, reduce heat
Salt to taste to medium low and cook, stirring occasionally, until the mixture thickens, 3-5 minutes.

Red cayenne pepper to taste Season with salt, red cayenne pepper, and granulated garlic, to taste. Add green onions and parsley.
Granulated garlic to taste Transfer mixture to a bowl, cool slightly, then refrigerate.
¼ cup chopped green onions
When mixture is completely cooled, chop mixture to a medium/fine consistency to use as filling.
2 tbsp. chopped fresh
Pie Crust
parsley leaves To make the pie dough, place butter and cream cheese in the bowl of a mixer and blend until well combined.

Add 3 cups of flour and mix.
Pie Dough
1 - 8 oz. package of regular Remove from bowl and place on a clean surface or parchment paper.
cream cheese at room Knead slightly, adding more flour if needed. Shape dough into ball and divide into 2.
temperature Dust your rolling pen and surface for rolling out dough with flour. Roll out dough to desired thickness and cut into
2 sticks of butter at room 3 inch rounds.
temperature Fill each round with 1 tablespoon cold crawfish filling, folding over dough, and seal by pinching edges together with a fork.
3 cups all-purpose flour Place finished pies on a parchment or waxed paper lined baking sheet and freeze.
plus 1 cup for dusting
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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