Mini Crawfish Pies
Mini Crawfish Pies recipe
Yield
8 piesPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
crawfish tails
|
|
| 1 | can |
soup, cream of celery
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | bunch |
shallots
chopped |
*
|
| ½ | each |
onions
chopped |
|
| 1 | stick |
butter
|
|
| 1 | dash |
cayenne pepper
|
*
|
|
parsley flakes
|
*
|
||
| 8 | each |
tart pastry
(mini pastry shells) |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
crawfish tails
|
|
| 1 | can |
soup, cream of celery
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | bunch |
shallots
chopped |
*
|
| 0.5 | each |
onions
chopped |
|
| 113 | g |
butter
|
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | x |
parsley flakes
|
*
|
| 1 | package |
tart pastry
(mini pastry shells) |
* |
Directions
Melt butter in large skillet, add shallots and onion.
Add crawfish (or shrimp) and both soups.
Cook, stirring frequently.
Prepare shells according to package.
Fill the shells with mixture and bake until heated through or pie shells are done.
(Oven temp. 350 degrees)
Note: can be made ahead and frozen.
Keep in freezer no longer than 2 weeks.
