Mini Crawfish Pies

These mini crawfish pies are a staple Cajun dish consisting of a flaky, buttery crust and filling packed with crawfish. They will be gone in minutes! SERVINGS 2 dozen INGREDIENTS: 4 tbsp butter 1 onion, diced 1 bell pepper, diced 1 stalk of celery, diced 1 tsp garlic, minced 1 can cream of mushroom soup 1 can evaporated milk 1 lb crawfish or shrimp, cleaned and deveined 1 tsp cornstarch 2 tbsp water 3 green onions 2 refrigerated pie crusts Cajun seasoning, to taste INSTRUCTIONS: Preheat the oven to 350 degrees Fahrenheit. In a skillet, melt the butter and saute the diced onion, bell pepper and celery until soft. Add in the minced garlic and saute for approximately a minute. Add in the cream of mushroom soup and evaporated milk and let cook for approximately 5 minutes. Mix the water and cornstarch into a slurry and add to your mixture. Give it a stir. Add in the crawfish, Cajun seasoning, and green onions and give it a stir. Simmer on low. While your mixture is simmering, unroll the pie crust and grease your mini pie tin. Use your cookie cutter to cut your dough into rounds that will fit your mini pie tin. Spoon your mixture into your crust-lined mini pie tin. Bake in the preheated oven for 40-45 minutes or until golden brown. Carefully remove the mini crawfish pies from the mini pie tin, serve hot and enjoy! NOTES You can make this recipe using a regular size pie dish to make a full size crawfish pie instead of mini crawfish pies. You can easily sub shrimp if that’s what you prefer of if you don’t have crawfish on hand. By Regina Chustz