Dinner · 60 min · cajun

Crawfish Hand Pies

Dinner decisions, handled: Crawfish Hand Pies pairs crawfish tails with pie dough for a 60-minute Cajun dinner.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Crawfish tails
• 2 rounds Pie dough
• 3 tbsp Butter
• 1 Yellow onion
• 1/2 Bell pepper
• 3 cloves Garlic
• 4 oz Cream cheese
• 2 tsp Cajun seasoning
• 2 Scallions
• 1 Egg

Steps

1. Soften the onion, bell pepper, and garlic in butter over medium heat for 8 minutes. Stir in the Cajun seasoning, then the crawfish tails, and cook 3 minutes. Off the heat, fold in the cream cheese and scallions; cool 15 minutes.
2. Roll the pie dough 1/8 inch thick and cut into eight 5-inch rounds. Spoon filling onto one half of each round, leaving a clean border.
3. Brush the borders with beaten egg, fold the dough over, and crimp the edges hard with a fork. A loose seal means a leaky pie.
4. Cut a small steam vent in each pie, brush the tops with egg, and bake at 400°F for 22 to 25 minutes until deeply golden.
5. Cool 5 minutes so the filling sets, then eat warm. These travel well and reheat beautifully.

Build my plan — free

← All recipes