Crayfish Pies

Recipe adapted from Brandon Boudet

Crayfish Pies
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Crayfish Pies, adapted from Brandon Boudet
Servings
36
pies
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
  1. Cut the puff pastry into forty 3-by-3-inch squares and place under a damp towel.
  2. 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.
  3. 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.
  4. 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.
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