Crawfish Pie
HB-5757 · Hand-built original · Cajun
A hand-pie filling of crawfish in a blonde roux sauce, baked under a golden pastry lid.
CajunMain course1 hr 5 minServes 4557 kcalDiabetic
Main ingredient: crawfish
Pairs well with: salad, rice, hot sauce
Servings:4quantities adjust to match
Ingredients
- 14 oz crawfish tails
- 1 sheet shortcrust pastry, plus a lid
- 2 oz butter
- 1½ oz plain flour
- 1 onion, finely chopped
- 1 pepper, finely chopped
- 2 celery stalks, finely chopped
- 1¼ cups stock
- 1 tsp Cajun seasoning
- 1 egg, beaten
Method
- Make the filling: melt the butter in a pan, whisk in the flour and cook for 2 minutes. Fry the onion, pepper and celery in the roux for 5 minutes, then add the stock gradually and simmer for 8 minutes into a thick sauce. Stir in the Cajun seasoning and crawfish tails, season, and cool slightly.
- Heat the oven to 400°F.
- Line a pie dish with the shortcrust sheet, fill with the cooled crawfish filling, and lay the pastry lid over. Trim, crimp the edges with a fork, cut a steam hole, and brush with the beaten egg.
- Bake for 30 to 35 minutes, until the pastry is deep golden and the filling bubbles at the edges.
- Rest for 10 minutes before serving.
Prep: 25 min · Cook: 40 min · Total: 1 h 5 min
Nutrition (per serving, where published)
557 kcalCalories
22.3 gProtein
12.3 gCarbs
46.2 gFat
19.3 gSaturates
0.8 gFibre
1.7 gSugars
341 mgSodium
173 mgCholesterol
610 mgPotassium
51 mgCalcium
2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data