Crawfish Pie Recipe

Crawfish hors d’oeuvre


Using store bought pie dough or your own recipe, roll out dough very thin. Cut out two-inch circles. In food processor pulse 1/3 can of Robin’s Original Crawfish Étouffée until chopped, not mushy. Set aside remainder of Étouffée for topping. Heat processed mixture in saucepan on medium heat, adding water as needed for consistency (not runny). Put a heaping tablespoon in center of one dough circle, cover with second dough circle and crimp edges with a fork dipped in flour to avoid sticking. Bake at 350° until golden brown. Watch carefully as they cook quickly. Remove to a wire rack. In a small saucepan warm remaining Étouffée, add water to make gravy. Put baked pie on plate and top with Étouffée. Sprinkle with chives or parsley, garnish with lemon wedge. Serves 12.