Appetizer: United States – Mini Crawfish Pies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) cooked crawfish tails, chopped
1 sheet refrigerated pie dough or puff pastry (makes about 12 minis)
2 tbsp (30 ml) butter
1 / 4 cup (30 g) finely chopped onion
1 / 4 cup (30 g) finely chopped celery
1 / 4 cup (30 g) finely chopped bell pepper
1 tbsp (8 g) all-purpose flour
1 / 2 cup (120 ml) milk or seafood stock
1 tsp (5 ml) Creole seasoning
1 egg, beaten (for egg wash)

Show original ingredient measurements

1 lb (450 g) cooked crawfish tails, chopped
1 sheet refrigerated pie dough or puff pastry (makes about 12 minis)
2 tbsp (30 ml) butter
1 / 4 cup (30 g) finely chopped onion
1 / 4 cup (30 g) finely chopped celery
1 / 4 cup (30 g) finely chopped bell pepper
1 tbsp (8 g) all-purpose flour
1 / 2 cup (120 ml) milk or seafood stock
1 tsp Creole seasoning
1 egg, beaten (for egg wash)

Instructions

1. Sauté onion, celery and bell pepper in butter until softened; stir in flour and cook 1 minute.
2. Gradually whisk in milk or stock to make a thick filling; add crawfish and Creole seasoning, heat through and cool slightly.
3. Cut dough into rounds, place a spoonful of filling on each, fold or top with another round and crimp edges; brush with beaten egg.
4. Bake at 400°F (200°C) until golden, about 12–15 minutes. Serve warm.