Crawfish Pie On Puff Pastry Shell Recipe 455

Steps:

• Place the pie crust into a deep-dish pie plate.
• Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
• Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
• While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.

Steps:

• Preheat oven to 400 degrees F. Cut Puff Pastry sheets into 4 inch squares. Bake according to package directions. When baked, remove from oven and allow to cool. When cooled, slice off top to make a lid. Hollow out remainder of pastry and set aside. In a 12 inch skillet, heat oil over medium high heat and add flour. Stir constantly to make a roux. When the roux becomes reddish brown, add vegetables to stop cooking of roux, remove from heat. In separate 8 quart pot or heavy bottom sauce pan bring cream to a low simmer. Gradually add the roux mixture, whisking well with each addition and letting the mixture come to a simmer again before adding more roux. Add butter and seasonings, allow to simmer 5 minutes. Add green onion tops, allow to simmer two more minutes. Reserving 1/4 pound of crawfish add the remainder (1 3/4 pounds or more) to the cream mixture, turn off heat and cover, let sit 5 minutes. In a six inch sauté pan, heat reserved crawfish tails in 1 teaspoon of butter, under just hot. Return cream mixture to heat and bring to a very low simmer, stirring constantly. To serve, place crust in a pasta bowl. Ladle in mixture. Ladle more mixture around the crust. Place lid askew on crust, garnish with additional crawfish tails and green onions and serve immediately. Serves eight. NOTE: If puff pastry sheets are 3/8 of an inch or thicker, one layer will do. If thinner, stack squares on top of each other to reach 3/8 of an inch.

Steps:

• Preheat the oven to 400 degrees F. Grease 4 single-serving clay pots or souffle dishes.
• In a pan set over medium-low heat, add the butter and oil. Add in the onions, green peppers and garlic and saute until the onions are transparent. Add the crawfish, seafood seasoning and red pepper, and cook 2 minutes stirring frequently. Add the cream cheese and stir until melted, then add the half-and-half. Add half of the asiago and stir.
• Cut the puff pastry to fit the shape of the serving dishes, and then set aside.
• Divide the mixture into the prepared dishes. Sprinkle with remaining asiago, then place the puff pastry on top. Brush the egg wash over the pastry, then bake until the tops are golden, 15 minutes. Serve hot.

Steps:

• Melt butter in a large skillet on medium heat, then stir in flour; cook until light brown, about 10 minutes. Add sweet onion, green pepper, celery, and green onions. Cover and simmer on low heat for about one hour, stirring occasionally.
• Stir in vegetable broth and tomato paste, and cook until it reaches a creamy consistency. Mix in crawfish tails, garlic, and parsley, then cook for about 15 minutes or until the tails are tender. Stir in salt, black pepper, cayenne pepper, and hot sauce.
• Preheat an oven to 400 degrees F (200 degrees C). Bake the puff pastry shells for 5 to 7 minutes, or until they puff up and start to brown a little. Remove from oven and set aside to cool. Pull off center tops and save. Turn oven down to 350 degrees F (175 degrees C).
• Spoon mixture into puff pastry shells until slightly overfilled. Put extra filling into a pie dish and cover with the remaining puff pastry shell center tops to create 6 small pies and 1 large crawfish pie. Place pies on a baking sheet.
• Bake for about 15 minutes, or until the shells are golden brown and the filling has a nice shine to it.

Steps:

• In a Large saucepan melt the butter over medium heat.
• Whisk in the flour and cook, stirring frequently, until the roux turns dark golden brown.
• Stir in the tomato sauce, onion, bell pepper, celery, green onion bottoms, and garlic. Add the vermouth and reduce the heat.
• Cook, covered, stirring occasionally, for 1 hour.
• Stir in the crawfish tails, green onion tops, salt, and cayenne. Cook, covered, for 20 minutes.
• Transfer the mixture to a medium bowl and cool for 30 minutes.
• On a floured surface roll out 4 of the patty shells to form the bottom pastry crust, transfer the crust to a 9" pie pan, and fill it with the crawfish mixture.
• Roll out the remaining 2 patty shells to form the top crust, place it on top of the pie, and seal the edges.
• Bake at 400 degrees F for 30 to 35 minutes or until golden brown.

Steps:

• Heat olive oil over medium heat in large pan.
• Add onions, bell pepper, salt, cayenne.
• Cook for 2 minutes, stirring a few times.
• Add crawfish and stir cook for 2 minutes.
• Add green onions, garlic, and parsley and stir cook for 1 minute.
• Pour mixture into medium-size bowl and let cool for about 3 minutes.
• Add the egg and breadcrumbs and mix well.
• Set aside.
• DIRECTIONS FOR PUFF PASTRY IN OVEN:.
• Preheat oven to 375°F.
• mix egg and milk well for egg wash.
• Place 2 tablespoons of crawfish mixture on each pastry.
• Seal with egg wash and brush top with egg wash.
• Bake in oven for 15 minutes.
• Sprinkle lightly with Creole or Cajun seasoning.
• Serve hot.
• DIRECTIONS FOR MAKING PASTRY AND DEEP FRYING:.
• Preheat fryer.
• Sift flour, salt, baking powder into a large mixing bowl.
• Cut in shortening with pastry blender or 2 knives, until mixture resembles coarse meal.
• In small bowl, beat the egg with the milk.
• Slowly add egg mixture to flour mixture, to a thick dough.
• Divide dough into 12 equal portions.
• On lightly floured surface, roll out each dough piece into a thin round about 5 inches in diameter.
• Put about 1/4 cup crawfish mixture in center of each.
• Fold the dough over and crimp edges with fork.
• Deep fry 2 or 3 at a time till golden brown.
• Drain on paper towels.
• Sprinkle with Creole or Cajun seasoning.
• Serve hot.

Steps:

• Make puff pastry shells:
• Preheat oven to 400°F.
• On a lightly floured surface roll out 1 pastry sheet 1/8 inch thick (about 15 by 11 inches) and with a 4-inch round cutter cut out 6 rounds. Roll out second pastry sheet and cut out 6 more rounds in same manner. Roll out remaining pastry sheet and cut out 4 more rounds in same manner. (There will be a total of 16 rounds.) Transfer 8 rounds to a large baking sheet. With a 2 1/2-inch round cutter cut out and discard centers from remaining 8 rounds to make rings. Prick rounds on baking sheet with a fork and brush lightly with some egg wash, being careful not to let wash run over edges. Center pastry rings on rounds, pressing together lightly to adhere. Brush tops of rings lightly with some egg wash, being careful not to let wash run over edges.
• Bake pastry shells in middle of oven until golden, about 9 minutes, and transfer to a rack. With a paring knife carefully cut out and remove pastry centers to form cavities. Pastry shells may be made 2 days ahead and kept in airtight containers. Reheat pastry shells in middle of a 400°F. oven until warm before serving.
• Make etouffée:
• In a heavy skillet cook onion and bell pepper in butter, covered, over moderately low heat, stirring occasionally, until softened but not browned. Sprinkle flour over onion and bell pepper and cook, stirring, 3 minutes. Stir in tomatoes and reserved purée, water, and cayenne and simmer, stirring, until thickened slightly, about 1 minute. Stir in crawfish and heat mixture over moderate heat until just hot. Etouffße may be prepared up to this point 2 days ahead, cooled completely, uncovered, and chilled, covered. Reheat etouffée before proceeding. Stir in scallions and salt to taste.
• In a large bowl whisk together vinegar and salt and pepper to taste and whisk in oil in a stream until emulsified. Add mesclun and toss well.
• Spoon etouffée into warm pastry shells and arrange mesclun around shells.