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Crawfish Pies

Crawfish Pies

45 Min(s)
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1 serving
Original recipe yields 1 serving
3 strips bacon, cut into chunks
1/2 onion, finely chopped
1/2 bell pepper, finely chopped
1/2 stalk celery, finely chopped
1 Tbsp garlic
Creole seasoning
2 Tbsp Worcestershire sauce
2 Tbsp Louisiana hot sauce
8 oz cream cheese
4 oz pepper jack cheese, grated
1 lb peeled and deveined crawfish tails
1 package puff pastry, thawed, and cut into 3" circles
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Let's Make It
1. Cook bacon until crisp. Remove bacon from pan and keep drippings in pan. Saute onion, bell pepper, celery, and garlic in drippings. Add Creole seasoning, Worcestershire sauce, and hot sauce. Saute for about 8 minutes, or until vegetables are tender but not completely soft. Add cream cheese and pepper cheese. Stir until melted. Add crawfish tails and any juice with tails. Stir to combine. Remove stuffing to bowl.
2. Take each puff pastry round and press out slightly to widen a little. To Assemble: put one puff pastry round on table, add 1- 1 1/2 tsp. filling to round, fold over and seal pastry, place on ungreased cookie sheet. Repeat with all rounds.
3. Bake 400°F for 15-18 minutes or until golden brown on top.
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