Baked Crawfish Pies

The Mrs. Anderson's Bread Crisping Mat from Harold Import Company is a great bread baking mat. This bread crisping mat did just what it's meant to do. The bottom of the pies were crisp and delicious! This is a great recipe! You can use crawfish, crab meat, or shrimp!

Baked Crawfish Pies
by Luke
Inspired by Little Crawfish Pies

4 Tablespoons olive oil

3/4 cup yellow onion, chopped
1/2 cup green bell pepper, chopped

1/2 cup chopped celery

3 Tablespoons Slap Ya Mama Cajun Seasoning
1 pound of crawfish tails
1 Tablespoon minced garlic
1/2 cup chopped green onions

1 large egg
2 Tablespoons milk
1 box Pepperidge Farm Puff Pastry
2 Tablespoons Slap Ya Mama Cajun Seasoning, to garnish

Heat olive oil in a large skillet. Add onions, bell pepper and celery, saute for 4 minutes. Add 3 Tablespoons of seasoning to crawfish tails and cook for 4 minutes. Now, add garlic and green onions and cook for 2 minutes.

Remove skillet from warm burner and pour mixture into a bowl to cool.

In a small bowl, whisk egg and milk together to make egg wash, set aside.

Preheat oven to 375°F. Cut pastries into 3- to 4-inch squares and add 2 Tablespoons of crawfish mixture onto the middle of each pastry. Then fold one end over the other and use egg wash to seal the ends. Place pastries onto Mrs. Anderson's Baking Bread Crisping Mat and set on cookie sheet. Once all of the pies are made and placed onto the mat, place the sheet in the oven for 15 minutes. After 15 minutes, garnish pastries with remaining seasoning and serve!