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crawfish pie
Posted on 4/16/14 at 1:26 pm
Posted on 4/16/14 at 1:26 pm
have a bunch of leftover crawfish tails from a boil and want to make crawfish pie. i have a john folse recipe but wanted to know if anyone on the board had one they use.
5
Posted on 4/16/14 at 2:28 pm to hawkeye007
I've used the John Folse recipe. It's good, but I'd cut back on the cream.
Posted on 4/16/14 at 2:59 pm to hawkeye007
I have this one posted in the Recipe Thread. It works very well.
Crawfish Pie
Ingredients:
1 lb good crawfish tails
1 onion, diced
2 ribs celery, chopped
1/2 bell pepper, chopped
1 T minced garlic
1 cup heavy cream
1 beaten egg
1/2 cup bread crumbs
1 stck butter
1/4 cup each minced green onion and flat leaf parsley
Salt, red and black pepper to taste
1 deep dish crust
1 flat crust for the top
Method
Melt the butter and sauté the trinity over medium heat until the onions are clear. Add the cream, green onions and garlic. Bring up to a simmer. Add the crawfish and bread crumbs, cut the heat, and mix well. Season to taste with salt, black and red pepper. Temper the egg with 2 T of the mixture and then add to the mix with the parsley.
Add to the deep dish crust and cover with the second flat crust.
Bake at 375 for 25 to 30 minutes until golden. You can brush the top with a beaten egg white before baking if you wish.
If you want a measurement on the seasonings, start with 1 t of salt and 1/2 t each on the peppers. Adjust to your taste. Easy and good.
Crawfish Pie
Ingredients:
1 lb good crawfish tails
1 onion, diced
2 ribs celery, chopped
1/2 bell pepper, chopped
1 T minced garlic
1 cup heavy cream
1 beaten egg
1/2 cup bread crumbs
1 stck butter
1/4 cup each minced green onion and flat leaf parsley
Salt, red and black pepper to taste
1 deep dish crust
1 flat crust for the top
Method
Melt the butter and sauté the trinity over medium heat until the onions are clear. Add the cream, green onions and garlic. Bring up to a simmer. Add the crawfish and bread crumbs, cut the heat, and mix well. Season to taste with salt, black and red pepper. Temper the egg with 2 T of the mixture and then add to the mix with the parsley.
Add to the deep dish crust and cover with the second flat crust.
Bake at 375 for 25 to 30 minutes until golden. You can brush the top with a beaten egg white before baking if you wish.
If you want a measurement on the seasonings, start with 1 t of salt and 1/2 t each on the peppers. Adjust to your taste. Easy and good.
Posted on 4/16/14 at 3:06 pm to hawkeye007
Make your own crust. Don't cheap out and use the pre-made junk. Personally, I use the Land-o-lakes pie crust recipe. I like to bake the crust for ~10 minutes then let sit before I add the filling.
Posted on 4/16/14 at 4:16 pm to hawkeye007
it looks like threeputt deleted all the info, but I had good success making these crawfish mini fillo pies
Posted on 4/18/14 at 7:46 am to hawkeye007
I've never used Folse's recipe. This is mine...
1/2 stick butter
1 cup chopped onions
1/2 cup chopped bell pepper
1/4 cup chopped celery
1 1/2 tsps salt
1/2 cup Rotel
2 Tbs cornstarch
1/2 cup water
1 lb crawfish tails
3 Tbs chopped green onions
4 Tbs finely chopped parsley
2 9" pie shells with tops
Melt 1/2 stick butter in a saucepan. Add to butter, 1 cup chopped onions, 1/2 cup chopped bell pepper, 1/4 cup chopped celery, and stir. Add 1.5 tsps salt and 1/2 cup Rotel. Stir and cook over medium heat for 3 minutes. Mix in a separate bowl 2 tablespoons cornstarch with 1/2 cup water. Add to saucepan the cornstarch mixture and 1 lb crawfish tails. Add to saucepan 3 tablespoons chopped green onion and 4 tablespoons chopped parsley. Turn off fire and mix well. Allow to cool. Pour evenly in to two pie shells cover with top pie shell pastry. Cut slits in top pie shell pastry. Bake at 350 degrees for 35 minutes.
1/2 stick butter
1 cup chopped onions
1/2 cup chopped bell pepper
1/4 cup chopped celery
1 1/2 tsps salt
1/2 cup Rotel
2 Tbs cornstarch
1/2 cup water
1 lb crawfish tails
3 Tbs chopped green onions
4 Tbs finely chopped parsley
2 9" pie shells with tops
Melt 1/2 stick butter in a saucepan. Add to butter, 1 cup chopped onions, 1/2 cup chopped bell pepper, 1/4 cup chopped celery, and stir. Add 1.5 tsps salt and 1/2 cup Rotel. Stir and cook over medium heat for 3 minutes. Mix in a separate bowl 2 tablespoons cornstarch with 1/2 cup water. Add to saucepan the cornstarch mixture and 1 lb crawfish tails. Add to saucepan 3 tablespoons chopped green onion and 4 tablespoons chopped parsley. Turn off fire and mix well. Allow to cool. Pour evenly in to two pie shells cover with top pie shell pastry. Cut slits in top pie shell pastry. Bake at 350 degrees for 35 minutes.
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