Mini Crawfish Pies
Prep time
Cook time
Total time
Recipe by:
Serves: 12 to 16
Crawfish Filling
  • 1 cup (2 sticks) unsalted butter
  • 1 cup finely diced yellow onion
  • ½ cup finely diced green onion tops
  • 1 teaspoon minced garlic
  • 1 cup all-purpose flour
  • 1 cup seafood stock
  • 1 pound Louisiana crawfish tail meat
  • 1 teaspoon paprika
  • 1 teaspoon Acadiana Table Cajun Seasoning Blend, see recipe here
  • Kosher salt and freshly ground black pepper
  • Dash of hot sauce
Pie Crusts
  • 1 cup all-purpose flour
  • 2 packages (2 crusts in each) rolled 9-inch piecrusts, thawed to room temperature
  • 1 large egg, beaten
  • Kosher salt
Crawfish Filling
  1. In a large cast-iron pot or skillet over medium-high heat, melt the butter. Add the onions, and sauté until they turn translucent, about 5 minutes. Add the garlic, lower the heat to simmer, and stir to combine. Sprinkle ½ cup of the flour over the mixture, stir to incorporate, and cook the flour until it turns light brown, about 10 minutes. Add the stock, and stir until you reach a stew-like thickness.
  2. Add the crawfish tail meat and simmer for 15 minutes. Add the paprika, Cajun seasoning, and season to taste with salt, pepper, and hot sauce. At this point, you want to thicken the mixture until it achieves the texture of a filling or stuffing by gradually stirring in the remaining flour. Bring the mixture back to a simmer and turn off the heat. Cover and refrigerate for a minimum of 1 hour or until ready to use.
Pie Crusts
  1. Preheat your oven to 350ºF.
  2. On a large countertop surface (granite or marble works well), sprinkle lightly with bench flour. Unwrap and unroll one of the piecrust sheets; sprinkle lightly with more of the flour. Using a rolling pin, roll until it spreads out and expands to a thickness of ¼ inch. Using the top of your pie tin as a guide, cut around the dough with a sharp knife leaving enough of a border to form the edge of the crust. Do the same with the remaining piecrusts. Place the dough into each pie tin and crimp the edges. Chill the crusts in the refrigerator for at least 1 hour or until ready to fill.
  3. Spoon the crawfish filling into the center of each piecrust and fill. Place the mini pies on a baking sheet lined with parchment. Repeat with all the pies.
  4. At this point, you can refrigerate (or freeze) the pies until ready to bake. Just before baking, lightly brush the edge of the piecrust with egg wash. Bake in the oven until golden brown, 20 to 30 minutes. Serve in a basket as an appetizer or as an accompaniment to a side salad.
The size of your pie tin will determine the number of pies you can make. Try this recipe with small shrimp or crab for a tasty seafood variation. When refrigerated, the crawfish filling should be thick enough to form into a ball. Any extra crawfish filling makes the perfect stuffing for a breakfast omelette. For a circle guide, use your aluminum pie tin to trace out on a piece of paper a diameter larger than the top of your tin, then use this as a template. To reheat, I do not recommend the microwave; bake in the oven until heated through.
Recipe by Acadiana Table at