Mini Crawfish Pies - Paula Deen - cooking recipe

Ingredients

8 tablespoons butter, cubed and softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
6 tablespoons butter, sliced
6 tablespoons all-purpose flour
1 large yellow onion, diced
4 stalks celery, diced
2 small carrots, diced
1 bunch scallion, diced
1 green pepper, diced
2 shallots, diced
1 lb frozen crawfish tail, thawed
3 tablespoons cajun seasoning
kosher salt & freshly ground black pepper
3 -4 cups chicken stock

Preparation

Preheat oven to 325 degrees F.
For the crust: In a large bowl, blend together the butter and cream cheese. Stir in flour and chill for 1 hour in the refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. To form bottom portions of dough, create dough balls approximately 1-inch in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown, about 20 minutes. *You can use any pie crust and simply follow remaining filling ingredients and make one large pie.
For the filling: In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetables and saute until soft, about 5 to 10 minutes. Add crawfish, Cajun seasoning, and salt and pepper to taste. Saute mixture for 2 to 3 minutes. Add chicken stock and cook, stirring, until mixture boils and thickens. Spoon mixture into crusts. Top with circles of unbaked dough cut from the reserved 1/3 of original dough. Make a small slit in the top of the dough to allow steam to escape. Bake for 20 to 25 minutes or until golden brown. Serve while warm.