chelsea'srecipes

Mini Crawfish Pies
Natalie Miranda
½ stick butter
1 c. finely chopped onion
½ c. finely chopped green pepper
½ c. finely chopped celery
¼ tsp. cayenne pepper
¼ tsp. freshly cracked pepper
½ c. diced tomatoes
1 lb. crawfish tail meat (comes in 1-lb. frozen packs - $10)
2 Tbs. finely chopped parsley
2 Tbs. flour
1 c. water
3 pkgs. Phyllo dough appetizer cups (Athena – 15 per pkg)

Melt butter in a large, heavy skillet. Add onion, green pepper, celery, and peppers and sauté until golden and wilted, approx. 8 minutes. Add tomatoes and cook for 4 to 6 minutes until flavors begin to blend. Mix in crawfish tail meat and parsley and cook for 2 to 4 minutes until the crawfish tails begin to shrink and curl.

Add flour to water and mix well. Pour into pan with the rest of the mixture and mix well. Cook until sauce begins to thicken, approx. 2 to 4 minutes. Remove from heat and let cool for at least 15 minutes to overnight.

Place appetizer cups on a cookie sheet and fill with about a teaspoon of the pie filling, making sure to get at least two crawfish tails in each cup.

Bake at 350° for 15 minutes.

Serve hot and enjoy!