sportskiff
08-12-2007, 12:21 AM
Makes 2 pies
Ingredients:
2 tablespoons butter 2 garlic cloves
1 large onion
1/4 cup green onions, chopped fine
2 ribs celery, chopped fine
1 can cream of celery soup, condensed
4 tablespoons tomato sauce
1 cup parsley, chopped fine
1 cup bread crumbs
1 tablespoon salt
1 teaspoon red chili pepper
1 egg, beaten
1 cup heavy whipping cream
1 pound crawfish tails, whole
4 9-inch pie crusts (2 tops and 2 bottoms)
Line two pie pans with pastry sheets and trim edges. Prick bottoms with a fork.
OR use Puff Pastry (my personal favorite), 1 sheet in pie pan,Don't poke holes with Puff Pastery, streach to overlap sides as they WILL shrink, place in oven for pre bake for @ 20 min,400 degrees, pull out of oven, punch down crust (if not done at this point, put back in oven till golden brown, pull out and punch it down again) coat inside with egg white with brush, fill, cap with 1 sheet joining edges with same egg white used inside rim to "join" crust to crust. Don't trim or streach top crust, simply fold corners up and egg white them so they'll "flare out" as the pie cooks, then brush top crust with milk.
Saute onions, garlic, pepper and celery until soft. Use EVOO 3 tbs, Add soup, tomato sauce, crawfish and parsley. Cook over medium heat for 10 mintues.
Remove from heat add bread crumbs, salt, egg and cream, mixing thoroughly.
Spoon one half of the mixture into each of the two prepared pie pans. Top pies with remaining pastry sheets and cut vents or decorate as you like.
Bake 50-60 minutes in a 350f oven.
Let stand to cool for 10 minutes before serving.
( Psssssst, hey Trim Tab, try this using shrimp and blue crab meat instead of the crawfish, wouldn't hurt ta put a little extra "meat" in niether, thanks fer the soap reciepie, I've put on another 4 lbs :'()
Reggie
Ingredients:
2 tablespoons butter 2 garlic cloves
1 large onion
1/4 cup green onions, chopped fine
2 ribs celery, chopped fine
1 can cream of celery soup, condensed
4 tablespoons tomato sauce
1 cup parsley, chopped fine
1 cup bread crumbs
1 tablespoon salt
1 teaspoon red chili pepper
1 egg, beaten
1 cup heavy whipping cream
1 pound crawfish tails, whole
4 9-inch pie crusts (2 tops and 2 bottoms)
Line two pie pans with pastry sheets and trim edges. Prick bottoms with a fork.
OR use Puff Pastry (my personal favorite), 1 sheet in pie pan,Don't poke holes with Puff Pastery, streach to overlap sides as they WILL shrink, place in oven for pre bake for @ 20 min,400 degrees, pull out of oven, punch down crust (if not done at this point, put back in oven till golden brown, pull out and punch it down again) coat inside with egg white with brush, fill, cap with 1 sheet joining edges with same egg white used inside rim to "join" crust to crust. Don't trim or streach top crust, simply fold corners up and egg white them so they'll "flare out" as the pie cooks, then brush top crust with milk.
Saute onions, garlic, pepper and celery until soft. Use EVOO 3 tbs, Add soup, tomato sauce, crawfish and parsley. Cook over medium heat for 10 mintues.
Remove from heat add bread crumbs, salt, egg and cream, mixing thoroughly.
Spoon one half of the mixture into each of the two prepared pie pans. Top pies with remaining pastry sheets and cut vents or decorate as you like.
Bake 50-60 minutes in a 350f oven.
Let stand to cool for 10 minutes before serving.
( Psssssst, hey Trim Tab, try this using shrimp and blue crab meat instead of the crawfish, wouldn't hurt ta put a little extra "meat" in niether, thanks fer the soap reciepie, I've put on another 4 lbs :'()
Reggie