Mini Crawfish Pies
 
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Ingredients
  • 1 lb. crawfish tails, chopped small
  • 1 T. minced garlic
  • 1 onion, chopped fine
  • 4-6 green onions, chopped fine
  • 1 T. chopped parsley
  • 2 T. butter
  • 1 T. cornstarch
  • ½ c. chicken broth
  • Salt, pepper and creole seasoning to taste
  • 3 cans of flaky biscuits
  • 2 egg whites
  • 2 t. water

Instructions
  1. Saute veggies in butter until soft.
  2. Add crawfish and simmer for 15 minutes.
  3. Mix cornstarch with small amount of water to form a paste. Gradually stir in broth.
  4. Add to crawfish and cook, stirring until mixture thickens. Cool and taste for seasoning.
  5. Separate biscuits into three sections. Lightly press each section to flatten and slightly enlarge.
  6. Place 1 t. of mixture in circle.
  7. Mix egg whites with water. Moisten edges with the egg wash. Fold over to form a half moon shape. Press edges with fork tines.
  8. Brush tops with melted butter. Bake 400 for 10 minutes. Do not over bake.

Notes
*****To freeze, place unbaked pies on baking sheet and freeze. When frozen, remove from freezer and place in zip-lock bags. Thaw in refrigerator and bake as directed. You can also freeze after baking and just reheat. Makes about 90 pies.

 

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