Boiled Too Many Crawfish? Make Crawfish Pies!

We had a crawfish boil this past weekend and, as usual, we had left over crawfish.  After they were all peeled, we had about 2 pounds of tail meat.  I decided to make some crawfish pies.  I chose to do individual ones, but next time I will just do two larger pies.  

Ingredients:
Refrigerated pastry or pie crust
1 medium yellow onion, chopped
1 green bell pepper, seeded and chopped
2-3 celery ribs, chopped
4 cloves garlic, minced
1 15 ounce can diced tomatoes, drained
1 tablespoon Cajun seasoning
2 pounds crawfish tails
1 cup heavy cream
1 stick butter
1/2 cup all purpose flour

In a large skillet, on low heat, melt 1 stick butter.  Then, whisk in flour and cook; making a light blonde roux.  

Add the onion, celery and bell pepper (holy trinity in cajun cooking) and saute until the vegetables are translucent, about 5-7 minutes.

Next, add the garlic and cook 1 minute more.  Then, add the seasoning, tomatoes, and cream.  Simmer on low until thickened.

This is the point I decided to make things difficult and do individual small appetizer size pies.  I unrolled the pie crust and cut out six rounds, per pie crust, about 5 inch diameter.  

Then, spoon about 1-2 tablespoons of the crawfish mixture into the crust.  Place another piece on top and fold over to seal the edges.

I got tired and called it quits at an even dozen.  Finally, cut a hole in the top with a pairing knife and brush with egg to help brown the crust. 

Bake at 375 degrees F for 20-30 minutes.  I had extra pie filling, so will either make a whole pie or serve it over some cooked penne pasta.  I think it would have been enough for two whole pies to start.  These smaller ones would make great appetizers for a spring party.