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Delicious Louisiana Shrimp & Crawfish Mini Pies Recipe

Louisiana Shrimp & Crawfish Mini Pies

There's something magical about the flavors of Louisiana cuisine that takes you straight to the heart of a cozy family gathering. Just imagine the warm, inviting aroma of shrimp and crawfish mingling with spices wafting through your kitchen. These Louisiana Shrimp & Crawfish Mini Pies are not only easy to whip up but also a delightful way to bring a taste of the bayou to your home!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Louisiana
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 lb shrimp peeled and deveined
  • 1 lb crawfish tails drained
  • 1 cup onion finely chopped
  • 1 cup bell pepper finely chopped
  • 1 cup celery finely chopped
  • 4 cloves garlic minced
  • 1 tsp Cajun seasoning
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper optional
  • 2 tbsp olive oil to sauté the veggies
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
For the Pastry
  • 1 package puff pastry (2 sheets), thawed
  • 1 egg beaten for egg wash
  • Salt and pepper

Equipment

  • Large Skillet
  • baking sheet
  • Parchment paper

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C). This is the perfect temperature for getting those pastries nice and golden.
  2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, celery, and garlic; sauté until softened, about 5 minutes.
  3. Step 3: Stir in the shrimp, crawfish, Cajun seasoning, paprika, cayenne pepper (if using), salt, and pepper. Cook until the shrimp are pink and cooked through, about 3-5 minutes.
  4. Step 4: Reduce the heat to low and add the heavy cream and cheddar cheese. Stir until the cheese is melted and the mixture is well combined. Remove from heat and let cool slightly.
  5. Step 5: Roll out the puff pastry on a lightly floured surface and cut into circles (about 4 inches in diameter).
  6. Step 6: Place a spoonful of the seafood mixture in the center of each pastry circle. Fold over and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
  7. Step 7: Place the mini pies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
  8. Step 8: Bake in the preheated oven for 20-25 minutes, or until golden brown.
  9. Step 9: Allow to cool slightly before serving. Enjoy!

Notes

These mini pies can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) until warmed through. You can also freeze them before baking; just thaw and bake when you're ready to enjoy!