Mini Crawfish Pies Paula Deen

Bring a taste of Louisiana to your kitchen with Paula Deen’s Mini Crawfish Pies—a delightful appetizer or snack that’s big on flavor! These golden, hand-held pies are stuffed with a creamy, Cajun-spiced filling made from tender crawfish tails, aromatic trinity vegetables, and a savory roux. Each flaky bite delivers the perfect balance of spice and richness, complemented by the buttery pie crust that crisps up beautifully in the oven. Quick and easy to prepare with refrigerated pie dough, these mini pies are perfect for parties, game-day spreads, or any occasion where bold Southern flavors steal the show. Pair them with a zesty dipping sauce for a crowd-pleasing treat everyone will love!

Nutriscore Rating: 65/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 12

Ingredients

• 1 pound Crawfish tails
• 4 tablespoons Butter
• 3 tablespoons All-purpose flour
• 1 cup Yellow onion, finely chopped
• 1 cup Green bell pepper, finely chopped
• 1 cup Celery, finely chopped
• 2 cloves Garlic, minced
• 1 cup Chicken stock
• 0.5 cup Heavy cream
• 1 tablespoon Cajun seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 sheets Refrigerated pie crusts
• 1 Egg, beaten (for egg wash)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, melt the butter over medium heat.

Step 3

Add the chopped onion, bell pepper, and celery to the skillet. Cook for 5-7 minutes or until the vegetables are softened.

Step 4

Stir in the minced garlic and cook for an additional 1 minute.

Step 5

Sprinkle the flour over the vegetable mixture and stir well to combine. Cook for 2-3 minutes to eliminate the raw flour taste.

Step 6

Gradually whisk in the chicken stock and heavy cream, stirring continuously to prevent lumps.

Step 7

Add the crawfish tails, Cajun seasoning, salt, and black pepper. Stir well and let the mixture simmer for 5 minutes, until thickened.

Step 8

Remove the skillet from the heat and let the filling cool slightly.

Step 9

On a lightly floured surface, unroll the refrigerated pie crusts. Use a round cookie cutter (about 3-4 inches in diameter) to cut out circles.

Step 10

Place a heaping tablespoon of the crawfish filling onto the center of each dough circle.

Step 11

Fold the dough over to create a half-moon shape and press the edges to seal. Crimp the edges with a fork for a decorative touch.

Step 12

Transfer the mini pies to a baking sheet lined with parchment paper.

Step 13

Brush each pie with the beaten egg to give them a golden-brown finish while baking.

Step 14

Bake in the preheated oven for 18-20 minutes, or until the pies are golden brown and crisp.

Step 15

Remove from the oven and let the pies cool for a few minutes before serving. Enjoy!

Nutrition Facts

Serving size	(1587.5g)

Amount per serving	% Daily Value*
Calories	1800.8

Total Fat 115.7g	0%
Saturated Fat 56.5g	0%
Polyunsaturated Fat 1.4g
Cholesterol 1072.6mg	0%
Sodium 5842.5mg	0%
Total Carbohydrate 72.9g	0%
Dietary Fiber 11.3g	0%
Total Sugars 15.5g
Protein 104.0g	0%

Vitamin D 50.0IU	0%
Calcium 355.1mg	0%
Iron 7.9mg	0%
Potassium 2123.8mg	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: 59.5%

Protein: 23.8%

Carbs: 16.7%