Little Crawfish Pies

Dive into Southern charm with these delectable Little Crawfish Pies, the perfect handheld treat for any gathering or family dinner. Featuring a buttery, flaky crust filled with a rich and flavorful crawfish mixture, these mini pies are packed with vibrant Creole spices, fresh vegetables, and tender crawfish tails. A quick sauté of onion, bell pepper, and celery forms the aromatic base, while a creamy sauce binds the filling together, infused with garlic, paprika, and a hint of cayenne for a gentle kick. Each pie is brushed with a golden egg wash for a crisp, bakery-style finish. With just 25 minutes of prep time, these savory pies are a crowd-pleasing appetizer or a standalone meal that embodies the essence of Louisiana cuisine. Perfect for parties, picnics, or a taste of the bayou at home!

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 12

Ingredients

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced
• 1 medium green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 pound crawfish tails (peeled and deveined)
• 1 teaspoon Creole seasoning
• 1 teaspoon paprika
• 0.25 teaspoon cayenne pepper
• 2 green onions, thinly sliced
• 2 tablespoons fresh parsley, chopped
• 2 packages pie crust dough (store-bought or homemade)
• 1 egg, beaten (for egg wash)
• 1 as needed cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C) and prepare a baking sheet by spraying it with cooking spray or lining it with parchment paper.

Step 2

Melt the butter in a large skillet over medium heat. Add the onion, green bell pepper, and celery, and sauté until softened, about 5-7 minutes.

Step 3

Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well to incorporate. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.

Step 5

Gradually whisk in the chicken stock to create a smooth, thick sauce. Simmer for 2-3 minutes, stirring occasionally.

Step 6

Stir in the crawfish tails, Creole seasoning, paprika, cayenne pepper, green onions, and parsley. Cook for 5-7 minutes, allowing the flavors to meld. Remove the skillet from heat and set aside to cool slightly.

Step 7

Roll out the pie crust dough on a lightly floured surface. Use a 4-inch round cookie cutter or the rim of a glass to cut out circles of dough.

Step 8

Spoon about 1-2 tablespoons of the crawfish mixture onto the center of each dough circle. Fold the dough over to create a half-moon shape, then pinch the edges to seal. Use a fork to crimp the edges for an extra seal and decorative look.

Step 9

Place the filled pies on the prepared baking sheet. Brush the tops of each pie with the beaten egg to create a golden, shiny finish during baking.

Step 10

Bake the crawfish pies in the preheated oven for 20-25 minutes, or until the crusts are golden brown and flaky.

Step 11

Remove the pies from the oven and allow them to cool slightly before serving. Serve warm and enjoy!

Nutrition Facts

Serving size	(2501.0g)

Amount per serving	% Daily Value*
Calories	5688.9

Total Fat 363.5g	0%
Saturated Fat 131.1g	0%
Polyunsaturated Fat g
Cholesterol 945.0mg	0%
Sodium 5215.6mg	0%
Total Carbohydrate 504.1g	0%
Dietary Fiber 21.8g	0%
Total Sugars 36.1g
Protein 153.0g	0%

Vitamin D 41IU	0%
Calcium 515.1mg	0%
Iron 27.7mg	0%
Potassium 2943.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 10.4%

Carbs: 34.2%