Pie Friday

[valarltd]

We had these in New Orleans and they were fabulous. Rich and full of flavor.
This recipe is a little on the cheating side, but it tastes great.



Crawfish pie

3 cups leftover jambalaya rice, or
1 box Zatarains jambalaya cooked following box directions
2 cups / 1lb cleaned, peeled seasoned crawfish*
1 box pie crust dough (with 2 crusts), or
1 batch of homemade pie dough
1 egg
1 Tablespoon milk

INSTRUCTIONS
Preheat oven to 400F.
Either cook your jambalaya and reserve 3 cups of rice for this recipe or cook 1 box of Zatarain's jambalaya. Do not add meat to it, just cook the rice.

In a large bowl, mix jambalaya and boiled crawfish. *If you are using frozen crawfish (or shrimp) that has not been boiled or seasoned, saute these first on a pan with ½ - 1teaspoon creole seasoning. Once cooked combine with jambalaya rice.

Make your own pie dough or lay store bought pie dough on a flat, floured surface. If using my homemade recipe, roll out to about ¼" thick.

Using a round biscuit cutter or round glass, cut 16-20 round circles (if using store bought pie crust dough, you should be able to get 10 circles with a biscuit cutter). To reuse the leftover corner pieces, reshape dough into a ball, re-roll and cut.

Lay 8-10 round circles onto a parchment paper or silicone lined baking pan. Begin filling circles with crawfish rice leaving a ¼" space around the edges. Top with another round pie dough circle (while stretching it a bit with your hands).

Using a fork, clamp the edges all the way around.

Whisk the egg and milk in a shallow dish. Brush the tops of the pies with egg mixture and bake 12-15 minutes until tops are golden brown.


For those with a real sweet tooth

Candy Pie
1 chocolate cookie crust
2 c. chocolate pudding
2 c. chocolate mousse
1/2 c. malted milk balls (opt)
6 Andes mints

Mix pudding and malted milk balls. Pour into crust, top with mousse. Pipe mousse through star tip and set mint in each heap.

Easy Mousse: Mix 1 box instant pudding with 1 1/2 c. cold milk and 2 c. cool whip.