Crawfish pies are a Jazz Fest staple in NOLA. But after that, they are the ultimate household comfort food. Buttery pastry crust, savory crawfish filling and a full belly ready for a nap.
When I first had crawfish pie in New Orleans, it was a slice from a large pie. It reminded me too much of a quiche and that was not what I wanted. Plus, everyone needs their own little piece of goodness without stealing the crawfish from my slice of pie (mean mugging you cousin).
Minus the crawfish stealing issues that may still arise, the little ones are good for one other thing…moderation. No, there is no problem with eating the entire pie. No, there is no problem going back for seconds. No one will tell you that if you hoard and eat the entire 9inch crawfish pie in one sitting. Just sayin.
I hope these easy peasy pies bring your family as much laughter as they have brought to mine…and less fork-hand injuries.
When the taste changes with every bite and the last bite is as good as the first, that’s Cajun!Chef Paul Prudhomme
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
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Mini Crawfish PiesPrint This
- 1 ½ cups butter
- 2 cups onion, chopped
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 4 stalks celery, chopped
- 2 Tbsp garlic, minced
- 1 tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 5-6 Roma tomatoes, diced
- ½ cup All-Purpose flour
- 2lbs peeled crawfish tails
- 1 recipe for FLP Perfect Pie Crust or 2- 9” pie crusts
- 1 egg
- Preheat oven to 400F
- In a large skillet, add butter, onions, pepper, bell peppers and celery. Cook over medium heat until everything is wilted.
- Add flour, salt, pepper, cayenne and garlic, into vegetables, stirring constantly. About 8 minutes. Add tomatoes and cook for 3-4 minutes longer.
- Pour in crawfish tails, with fat, and stir occasionally for 10 minutes. Remove from heat and allow to cool for 30-60 minutes.
- Divide your pie dough in half and leave half in refrigerator until ready to roll out. Roll out first half of dough into a large rectangle 1/8-inch thick. If using muffin tin: cut 4 ½-inch round circles; if using individual pie dishes: cut 5 ½-inch round circles. Place your dough into a muffin tin or individual small pie dishes sprayed with non-stick spray.
- Roll out your second half of pie crust and cut into 3 ½-inch circles if using muffin tin or 4 ½-inch circles for individual pie dishes.
- Place top crust pieces over the mixture and pinch top and bottom crusts together.
- Make an egg wash with egg and 1 Tbsp water. Brush over the top shell. Cut 4 slits in the top of the crust to vent steam.
- Bake for 35 minutes or until the crust is golden brown. Remove from the oven and let rest 10 minutes. Serve warm.
Note: Use a bowl with the correct diameter, flip it upside down and using a sharp knife, cut around the edges and cut through your pie crust.