Crawfish Pies
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
24 each 40 minutes 25 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 17-1/4 ounce package (2 sheets) frozen puff pastry sheets 24 small crawfish tails or 12 large shrimp 3 tablespoons unsalted butter
1 egg, lightly beaten 1/3 cup all-purpose flour 1-1/2 cups chopped Cajun vegetables
1/2 cup canned tomatoes 1 teaspoon Cajun spices



1 Thaw pastry according to package directions. Preheat oven to 400 F. Cut crawfish tails in half. If using shrimp, peel, devein and roughly chop.
2 In a small pan melt the butter; add flour and slowly cook, stirring until golden. Add Cajun vegetables and cook until tender.
3 Add the drained, crushed tomatoes and Cajun spices. Cover and cook, stirring occasionally until sauce has thickened. Add a little cold water, if needed. Add the crawfish tails or shrimp to the sauce and heat gently, about 2 minutes. Let mixture cool slightly.
4 Add the crawfish tails or shrimp to the sauce and heat gently, about 2 minutes. Let mixture cool slightly.
5 Roll out pastry thinly and cut into twenty-four 2-1/2 inch circles. Place heaping teaspoonfuls of filling in the center of each circle.
6 Moisten the edge of each pastry circle with water. Fold over and seal the edges with a fork.
7 Arrange on a baking sheet. Brush the tops of each pie with beaten egg and bake for 25 minutes or until golden. Serve warm with a spicy tomato sauce.

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