Recipe of the Week: Crawfish Pies

2 tablespoons unsalted butter

1 stalk celery, finely chopped

4 green onions, white and green parts only, thinly sliced

4 cloves garlic, very finely chopped

1 teaspoon grated lemon zest

1 teaspoon Tabasco Sauce

½ cup white wine or water

1 teaspoon salt-free Cajun seasoning

1 pound fresh, peeled crawfish tails

4 ounces cream cheese, cut into 8 small chunks

3 sheets homemade or thawed frozen puffed pastry, at least 9 x 9-inches square

Egg Wash: 1 egg and 1 tablespoon cold water, beaten with a fork

 Place a skillet over medium heat and add the butter. When it is hot, add the celery, green onions and garlic and cook for about 4 minutes, until softened. Stir in the lemon zest, Tabasco, wine and Cajun Seasoning. Bring to a simmer and add the crawfish tails. Stir for about 2 minutes, until warmed through, then stir in the cream cheese and continue stirring until the cheese has melted. Remove the pan from the heat and let cool to room temperature.

 Preheat the oven to 375 degrees

 On a lightly floured surface, roll out the puff pastry to about 1/8-inch thickness. Using a 4-inch plate as a guide, trace and cut out 4 circles of pastry from each of the 3 sheets. Transfer the 12 pastry circles to 2 parchment-lined baking sheets. Place a heaping tablespoon of filing on one side of each dough circle. Brush egg wash around the outer edge. Fold the dough over to enclose the filling and press with fingers or the tines of a fork to seal securely. Brush each pie lightly with egg wash.

 Bake for 30 minutes, or until puffed and golden brown. Let stand for 5 minutes, then serve on a doily-lined platter, if desired.

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