Ingredients
Scale
For the Filling:
- 1 pound (450 g) cooked crawfish tails (peeled)
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 small green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 cup seafood stock (or chicken stock)
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground black pepper
- 2 teaspoons hot sauce (optional, adjust to taste)
- 1/4 cup fresh parsley, chopped
- 2 green onions, finely chopped
For the Pastry:
- 1 package puff pastry (thawed, if frozen)
- 1 egg, beaten (for egg wash)
Optional Garnish:
- Chopped parsley or green onions
Instructions
- Prepare the Filling
- Heat a large skillet over medium heat and melt the butter.
- Add the chopped onion, bell pepper, and celery. Sauté for 5-7 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the vegetables and stir continuously for 2 minutes to make a light roux.
- Gradually pour in the seafood stock, whisking constantly to avoid lumps. Bring to a simmer.
- Stir in the Cajun seasoning, smoked paprika, cayenne pepper, salt, black pepper, and hot sauce (if using).
- Add the crawfish tails and cook for 5 minutes, allowing the flavors to combine.
- Remove from heat and stir in the parsley and green onions. Let the filling cool completely.
- Assemble the Pies
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the puff pastry sheets on a lightly floured surface. Cut them into 4-5 inch squares or circles, depending on your preference.
- Spoon about 2 tablespoons of the cooled filling onto one half of each pastry square, leaving a border around the edges.
- Fold the pastry over the filling to form a triangle or half-circle. Press the edges firmly with a fork to seal.
- Prepare for Baking
- Place the assembled pies on the prepared baking sheet, spacing them slightly apart.
- Brush the tops with the beaten egg for a golden finish. Use a sharp knife to cut a small slit on top of each pie to allow steam to escape.
- Bake the Pies
- Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let the pies cool slightly before serving.
- Serve and Enjoy
- Garnish with additional parsley or green onions if desired. Serve the Crawfish Cajun pies warm with your favorite dipping sauce or side dishes.