Revamped Mini Crawfish Pies are adorable bites of cajun deliciousness
Do you ever have those weekends where you do absolutely nothing and it's glorious? I had one this weekend, and it was everything I wanted and more.
Think reading in bed until the bitter end of morning, enjoying a leisurely brunch, and hanging out in my robe all.day.long. I read two books, caught up on my magazines {6 issues!}, and watched a few movies on my watchlist.
While this was all wonderful and good, I ended up forgetting that it was the 21st on Sunday and I needed to post a Recipe ReDux recipe! Eek!
This month is celebrating pie: Tucked in a crust, nothing says love from the oven like pie. Whether it's a twist on the all-American apple pie or a traditional recipe from your home country, give a healthy makeover to your favorite savory or sweet pie recipe.
When I realized this morning, I frantically searched my kitchen for something to make...
Some people might find my freezer a little scary -- and it can be if you don't watch your toes for falling whole chickens -- but it's full of great things.
So I found some phyllo shells and frozen crawfish in the freezer. I always have tons of veggies, so that was a given. And my fridge is never without at least 6 blocks of cheese {thanks to being on the Cabot Cheese Board} and butter. All the ingredients to make a version of crawfish pie.
In total, this recipe took about an hour including brainstorming time. And these little crawfish pie bites are addicting. Filling, addicting, and delicious! Plus, there are lots of veggies and tons of flavor in one little bitty bite.
Why is everything so cute in miniature version?! Just look how adorable these tasty things are...
Oh and they're not difficult to make at all. Score!
Mini Crawfish Pies
Ingredients
- 4 15 count boxes mini phyllo shells {60 mini shells total}
- 1/2 TBSP butter
- 1/2 TBSP flour
- 1 cup diced celery {3-4 stalks}
- 1 cup diced onion {1 small onion}
- 1/2 cup diced bell pepper {about 1/2 bell pepper}
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2 tsp fresh thyme leaves
- 1/4 cup fresh lemon juice
- 12 oz crawfish tails thawed
- 5 oz white cheddar cheese shredded {1 1/4 cup shredded}
Instructions
- Preheat the oven to 350*F. Put the mini phyllo shells on a baking sheet. Set aside.
- In a medium saucepan or skillet, heat the butter until it's melted. Stir in flour and stir constantly until flour turns a golden color {don't let it burn!}, for about 3 minutes.
- Add diced celery, onions, and bell peppers. Stir in paprika, garlic powder, and cayenne pepper. Sauté for 10 minutes until veggies are soft.
- Stir in thyme and lemon juice. Add in crawfish tails, and stir to combine. Let cook for 5 minutes. Remove from heat, and stir in 3/4 cup (3 oz.) shredded cheese.
- Spoon the crawfish mixture into the phyllo shells, about 1 tablespoon per shell. Sprinkle remaining 1/2 cup cheese over each filled phyllo shell.
- Bake for 10 minutes until cheese is melted and phyllo shell edges are lightly browned. Enjoy!
Notes
Meme
Regan @ The Healthy Aperture Blog says
I vaguely remember this thing of which you speak... a weekend of doing nothing. I'm pretty sure it ended approximately 9 summers ago after giving birth to boy#1. One day, just maybe, I might experience that again 🙂
Love these mini pies!! So yummy.
Meme says
Haha!! I hope you one day have that chance again 😉 Thanks Regan!