Crayfish Pies Recipe From Brandon Boudet
Recipe adapted from Brandon Boudet
Crayfish Pies
Crayfish Pies, adapted from Brandon Boudet
Prep Time
0
minutes
Cook Time
15
minutes
Servings
36
pies
Total time: 15 minutes
Ingredients
- 4 sheets of frozen puff pastry (2 boxes), thawed
- 6 tablespoons unsalted butter
- 1 cup chopped onion
- 1 cup chopped green bell peppers
- ½ cup chopped celery
- 2 garlic cloves, finely chopped
- 1 cup chopped scallions
- 1 tablespoon Paul Prudhomme Meat Magic seasoning blend
- 1 tablespoon Crystal Hot Sauce (or other hot sauce)
- 1 tablespoon Worcestershire sauce
- ½ teaspoon salt
- 3 pounds frozen crayfish tail meat, thawed
- 5 large eggs
- 1 cup breadcrumbs
- 2 cups milk
- 6 cups peanut oil
- Salt
Directions
- Cut the puff pastry into forty 3-by-3-inch squares and place under a damp towel.
- In a large skillet, melt the butter. Add the onion and green peppers and cook over medium heat until softened, about 5 minutes. Add the celery, garlic and scallions and cook for another 5 minutes. Add the Paul Prudhomme Meat Magic seasoning, hot sauce, Worcestershire and salt to the vegetables and simmer for 3 to 4 minutes. Add the crayfish and cook until heated through. Remove from the heat and let cool for about 10 minutes. In a bowl, beat 2 of the eggs and stir into the pan along with the breadcrumbs.
- In a small bowl, beat the remaining 3 eggs and stir in the milk. Place a puff pastry square on a nonstick surface and spoon 2 tablespoons of the crayfish mixture into the center of the square. Brush the edges of the puff pastry with the egg mixture and fold into a triangle, crimping the edges with a fork. Repeat with the remaining meat mixture and puff pastry squares.
- In a large pot, heat the peanut oil to 350°. Add 4 or 5 pies at a time fry until golden-brown, about 3 to 5 minutes per batch. Drain on paper towels and place in a low-temperature oven to keep warm, if desired. Repeat with the remaining pies. Season with a sprinkle of salt and serve.