Best Crawfish Pie On Puff Pastry Shell Recipes

CRAWFISH PIE

Steps:

• Preheat the oven to 400° and have ready a greased, 9" (preferably deep dish) pie tin.
• Add butter to a large saucepan or Dutch oven over medium-high heat. As soon as the butter has melted, add the celery, bell pepper, and onion and sauté for 5-7 minutes, until softened. Add the garlic and sauté 1 minute more.
• Sprinkle flour over the vegetables and stir until evenly coated. Stir in the tomato paste and begin adding the chicken broth one big splash at a time, whisking after each addition. Do this until the mixture begins to resemble a thick pudding. Once this consistency is reached, the remaining broth can be added in.
• Add the Worcestershire, hot sauce, Cajun seasoning, salt, pepper, and the bay leaf and allow the mixture to simmer, stirring often, about 6-8 minutes, until slightly thickened. Stir in the crawfish and tomatoes and simmer 5 minutes more. Set aside until ready to use.
• Roll out the pie dough so that it is a 1/4" thick. Lay one dough round on across the bottom of the pie dish, and allow the excess to lay over the sides of the dish.
• Pour the filling into the dish. Roll out the second dough round just the same, and place it over the dish. Crimp the edges of the pie crust together.
• To make the egg wash, whisk together the egg and 1 tablespoon of water, and using a pastry brush, lightly brush the mixture across the top crust and the edges. Create vent holes in the center of the pie, and transfer to a sturdy, rimmed baking sheet to catch any spillage.
• Bake the pie for 20 minutes. Then, reduce the temperature to 350° and bake for 25-28 minutes more, or until the top is golden-brown. Use a pie shield to prevent the edges from over-browning.
• Remove from the oven and allow to cool for 15-20 minutes before cutting into. Serve and enjoy

CRAWFISH PIE

Steps:

• Place the pie crust into a deep-dish pie plate.
• Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
• Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
• While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.

KARDEA'S CRAWFISH PIE

Steps:

• Preheat the oven to 400 degrees F. Grease 4 single-serving clay pots or souffle dishes.
• In a pan set over medium-low heat, add the butter and oil. Add in the onions, green peppers and garlic and saute until the onions are transparent. Add the crawfish, seafood seasoning and red pepper, and cook 2 minutes stirring frequently. Add the cream cheese and stir until melted, then add the half-and-half. Add half of the asiago and stir.
• Cut the puff pastry to fit the shape of the serving dishes, and then set aside.
• Divide the mixture into the prepared dishes. Sprinkle with remaining asiago, then place the puff pastry on top. Brush the egg wash over the pastry, then bake until the tops are golden, 15 minutes. Serve hot.

CRAWFISH PIE

Steps:

• Add bell pepper, onion and celery to butter and saute until tender. Add crawfish fat and simmer covered 10 minutes. Add crawfish tails, green onions and remainder of seasonings. Thicken if necessary with a little cornstarch and let cook long enough to thicken gravy.
• Using your favorite pie crust recipe, make enough pie dough for a double crust pie. Place the dough in a 9-inch pie pan. Gently press the dough to the bottom and sides. Cut excess dough, leaving a 1-inch overhang. Fill the pie shell with the cooled filling. With a pastry brush, dip in cold water and moisten the outside edge of the pastry shell. Place top crust over the filling, cutting off the overhang even with the overhang on the bottom crust. Crimp the top and bottom crusts together, trim. Cut 2 or 3 one-inch parallel slits in the top of the pie. Place pie in a preheated 450 degree oven and bake for 10 minutes, then lower heat to 375 degrees and cook for 35 minutes longer or until crust is a golden brown. Serve hot as a main course.
• Individual pies:
• Using the same procedure, individual pie pans or a muffin pan with large cups can be used instead of a large pie pan. Roll the dough, fit into the cups, place the filling in the cups. Moisten the edges with cold water. Place a circle of dough on top. Crimp edges together. Cut a 1-inch slit in the center. Bake as above.

CRAWFISH PIE ON PUFF PASTRY SHELL RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees F. Cut Puff Pastry sheets into 4 inch squares. Bake according to package directions. When baked, remove from oven and allow to cool. When cooled, slice off top to make a lid. Hollow out remainder of pastry and set aside. In a 12 inch skillet, heat oil over medium high heat and add flour. Stir constantly to make a roux. When the roux becomes reddish brown, add vegetables to stop cooking of roux, remove from heat. In separate 8 quart pot or heavy bottom sauce pan bring cream to a low simmer. Gradually add the roux mixture, whisking well with each addition and letting the mixture come to a simmer again before adding more roux. Add butter and seasonings, allow to simmer 5 minutes. Add green onion tops, allow to simmer two more minutes. Reserving 1/4 pound of crawfish add the remainder (1 3/4 pounds or more) to the cream mixture, turn off heat and cover, let sit 5 minutes. In a six inch sauté pan, heat reserved crawfish tails in 1 teaspoon of butter, under just hot. Return cream mixture to heat and bring to a very low simmer, stirring constantly. To serve, place crust in a pasta bowl. Ladle in mixture. Ladle more mixture around the crust. Place lid askew on crust, garnish with additional crawfish tails and green onions and serve immediately. Serves eight. NOTE: If puff pastry sheets are 3/8 of an inch or thicker, one layer will do. If thinner, stack squares on top of each other to reach 3/8 of an inch.

LITTLE CRAWFISH PIES

Steps:

• Heat olive oil over medium heat in large pan.
• Add onions, bell pepper, salt, cayenne.
• Cook for 2 minutes, stirring a few times.
• Add crawfish and stir cook for 2 minutes.
• Add green onions, garlic, and parsley and stir cook for 1 minute.
• Pour mixture into medium-size bowl and let cool for about 3 minutes.
• Add the egg and breadcrumbs and mix well.
• Set aside.
• DIRECTIONS FOR PUFF PASTRY IN OVEN:.
• Preheat oven to 375°F.
• mix egg and milk well for egg wash.
• Place 2 tablespoons of crawfish mixture on each pastry.
• Seal with egg wash and brush top with egg wash.
• Bake in oven for 15 minutes.
• Sprinkle lightly with Creole or Cajun seasoning.
• Serve hot.
• DIRECTIONS FOR MAKING PASTRY AND DEEP FRYING:.
• Preheat fryer.
• Sift flour, salt, baking powder into a large mixing bowl.
• Cut in shortening with pastry blender or 2 knives, until mixture resembles coarse meal.
• In small bowl, beat the egg with the milk.
• Slowly add egg mixture to flour mixture, to a thick dough.
• Divide dough into 12 equal portions.
• On lightly floured surface, roll out each dough piece into a thin round about 5 inches in diameter.
• Put about 1/4 cup crawfish mixture in center of each.
• Fold the dough over and crimp edges with fork.
• Deep fry 2 or 3 at a time till golden brown.
• Drain on paper towels.
• Sprinkle with Creole or Cajun seasoning.
• Serve hot.

CRAWFISH TOMATO éTOUFFéE IN PUFF PASTRY SHELLS

Steps:

• Make puff pastry shells:
• Preheat oven to 400°F.
• On a lightly floured surface roll out 1 pastry sheet 1/8 inch thick (about 15 by 11 inches) and with a 4-inch round cutter cut out 6 rounds. Roll out second pastry sheet and cut out 6 more rounds in same manner. Roll out remaining pastry sheet and cut out 4 more rounds in same manner. (There will be a total of 16 rounds.) Transfer 8 rounds to a large baking sheet. With a 2 1/2-inch round cutter cut out and discard centers from remaining 8 rounds to make rings. Prick rounds on baking sheet with a fork and brush lightly with some egg wash, being careful not to let wash run over edges. Center pastry rings on rounds, pressing together lightly to adhere. Brush tops of rings lightly with some egg wash, being careful not to let wash run over edges.
• Bake pastry shells in middle of oven until golden, about 9 minutes, and transfer to a rack. With a paring knife carefully cut out and remove pastry centers to form cavities. Pastry shells may be made 2 days ahead and kept in airtight containers. Reheat pastry shells in middle of a 400°F. oven until warm before serving.
• Make etouffée:
• In a heavy skillet cook onion and bell pepper in butter, covered, over moderately low heat, stirring occasionally, until softened but not browned. Sprinkle flour over onion and bell pepper and cook, stirring, 3 minutes. Stir in tomatoes and reserved purée, water, and cayenne and simmer, stirring, until thickened slightly, about 1 minute. Stir in crawfish and heat mixture over moderate heat until just hot. Etouffße may be prepared up to this point 2 days ahead, cooled completely, uncovered, and chilled, covered. Reheat etouffée before proceeding. Stir in scallions and salt to taste.
• In a large bowl whisk together vinegar and salt and pepper to taste and whisk in oil in a stream until emulsified. Add mesclun and toss well.
• Spoon etouffée into warm pastry shells and arrange mesclun around shells.