Laissez les bon temps rouler!
A while back, I reviewed Tessa Kiros’ most recent book, Now & Then (click HERE for the review and Sugar Lemon Tart recipe). I have really enjoyed cooking my way through the book; one recipe I’ve made several times is that for her Crawfish Pies. These semi-circular hand-pies might be known as pasties or empanadas in other cultures, but these carry the signature flavors of New Orleans.
The recipe hails from Kiros’ youth, when she spent time in New Orleans. As she suggests, not everyone has access to crawfish (crayfish, crawdads) and says, “you can use plump prawns or scampi instead.”
I went one better — I used langoustines, which I can buy frozen at Trader Joes’s. They don’t carry them all the time but, when they do, I buy several bags to freeze, as they are great for gumbo, étouffée, and, well, these hand pies!
Shrimp is a perfect substitute for crawfish in these pies; the flavors come through beautifully. In the original recipe, there was leftover filling, so I increased the amount of dough to make more pies. More is better, right cher? And with Mardi Gras on the horizon, these would be perfect for the celebration.
~ David
Crawfish Pies (from Now & Then by Tessa Kiros)
To print this recipe, click the small printer icon below.
Ingredients
- PASTRY
- 13 1/2 tablespoons chilled butter, cubed
- 9 ounces all-purpose flour
- 4 1/8 oz sour cream
- 1 small egg, whisked, for glazing
- • • • • • • • • • • • • • • • • • • • •
- FILLING
- 3 1/2 tablespoons butter
- 1 3/4 ounces onion, chopped small
- 1 ounce celery stalk, strings stripped away, chopped small
- 1 ounce green capsicum (pepper), chopped small
- 10 1/2 ounces crawfish tails, deveined and cut into chunks (see Notes)
- a few sprigs of thyme (see Notes)
- 1 tablespoon cognac
- 2 scant tablespoons all-purpose flour
- 2 tablespoons tomato passata
- 5 tablespoons whipping cream
- red Tabasco sauce, or other hot sauce
Instructions
- To make the pastry, put the butter, flour and 1/2 teaspoon of salt into a wide bowl. Using your fingers, work the butter into the flour until it is like damp clusters of sand. Add the sour cream and work it in just enough for it to be uniformly smooth. The pastry will be fairly damp. Flatten it gently, cover and chill for about an hour.
- Make the filling. Melt the butter in a non-stick frying pan. Add the onion, celery and green capsicum and cook over medium heat until just golden.
- Add the crawfish or prawn chunks and sauté until they are a little golden here and there, then strip in some thyme leaves. Add the cognac and cook until it is mostly absorbed. Remove the crawfish or prawns to a plate (so they don’t overcook).
- Scatter the flour into the pan and stir it together with some of the pan juices so it gets golden too. Add the passata, cream and 5 tablespoons water and mix everything together, then season with salt and pepper and add a few good shakes of Tabasco sauce. Leave to bubble up and cook, stirring, for a couple of minutes to combine the flavors. (Don’t let it reduce too much, there must be some thick sauce at the end.) Stir the crawfish or prawns back in and remove from the heat to cool.
- Preheat the oven to 190°C (375 °F). Line a large oven tray with baking paper.
- Divide the dough in half. On a floured work surface, roll out one half of the dough into a square roughly 12 × 12 inches and about 1/8-inch thick. Using a glass or biscuit cutter, cut 4-inch circles (you can re-roll the pastry scraps). Put a packed tablespoon of filling on each circle, making sure some gooey sauce gets in each. Brush the inner edges with egg wash and fold the pastry over the filling to make half moons, pressing the edges gently with a fork to seal. Put on the prepared tray and brush with the egg, then repeat with the remaining pastry. Bake for about 20 minutes, until lovely and golden. Remove and leave to cool a little before serving.
- Makes 16-18.
- Notes:
- – If you cannot get crawfish, you can use scampi, yabbies (for those of you Down Under), or shelled plump prawns (about 20 prawns); I used frozen langoustines.
- – I like a little more heat in my NOLA cuisine, so I add a teaspoon of Cajun seasoning with the thyme leaves. Here is the recipe for my Cajun Spice Blend:
- • 2 tablespoons kosher salt
- • 2 tablespoons cayenne
- • 2 tablespoons paprika
- • 2 tablespoons dried shallots
- • 2 tablespoons ground black pepper
- • 1 tablespoon dried oregano
- • 1 tablespoon dried thyme
- Place all ingredients in a spice grinder and pulverize. Makes about 3/4 cup.
© 2024 Copyright Cocoa & Lavender
Jeff the Chef
January 27, 2024 at 8:19 amAs always, your cooking looks absolutely perfect. And the recipe sounds fantastic. I’ve been asked to bring some tapas plates to a party, and I think would make something fantastic. It looks like you serve them as-is, but would it make sense to serve them with any dipping or drizzling sauce?
Cocoa & Lavender
January 27, 2024 at 8:45 amYou are always so complimentary, Jeff — thank you! These are really good — and I wondered about a dipping sauce, too. But, Mark and I decided it might detract from the fantastic flavors within and, practically, would make them quite messy. So we went without. Let me know what you do!
Karen (Back Road Journal)
January 27, 2024 at 8:44 amMore is better, especially with your cajan seasonings added to the mix.
Cocoa & Lavender
January 27, 2024 at 8:50 amOh, those seasonings just make my mouth water, Karen!
Barb
January 27, 2024 at 8:50 amYum!! These have to be delicious! The presentation, as always, is gorgeous. I will be generous with Crystal hot sauce and Cajun seasoning when I make these. I would love to see your butler’s pantry or storage closet where you store your linens, serving dishes and silverware. You always seem to have the perfect materials available.
Cocoa & Lavender
January 27, 2024 at 9:05 amThey are pretty amazing, Barb — and, yes, up the spice as you like!
People who have visited have asked for the tour — not as exciting as you think! But I do have a lot of good stuff!
Barb
January 27, 2024 at 9:43 amThat makes your presentations even more impressive!
Cocoa & Lavender
January 27, 2024 at 9:49 amThanks!
angiesrecipes
January 27, 2024 at 12:29 pmThey have got to be very delicious with crawfish and I adore Cajun spices!
Cocoa & Lavender
January 27, 2024 at 3:58 pmThey would be delicious with shrimp, too! They’re very flexible. Thanks, Angie!
Mad Dog
January 27, 2024 at 1:03 pmThat’s funny, I was just talking about Cajun/Creole recipes today. I’ve cooked loads of Gumbo, Jambalaya and Étouffée, but never Crawfish Pie! I must recify that!
Cocoa & Lavender
January 27, 2024 at 3:59 pmWell, as they say, great minds think alike. It’s that time of year, and I’m planning Mardi Gras dinners starting next week. I think you’ll really like these little hand pies.
sherry
January 27, 2024 at 3:00 pmI bought that book after your recommendation David but I haven’t really perused it yet – naughty me. These wee pies look absolutely beautiful! I remember catching yabbies in the local creek with my siblings many moons ago!
Cocoa & Lavender
January 27, 2024 at 4:00 pmI think you’ll enjoy the book, Sherry. And I love to give you memories of catching yabbies in the creek with your sibs!
sherry
January 27, 2024 at 3:00 pmoh yes that shape of pie is called a pastie here!
Cocoa & Lavender
January 27, 2024 at 4:02 pmWe have pasties here, too! (Singular pasty, plural pasties?) There were a lot of Welsh miners just south of here, so they became a tradition. Also, they combined them with the regional empanada, though the dough used for pasties is much lighter and shorter than empanadas.
sherry
January 27, 2024 at 3:01 pmI think I mean pasty!
Cocoa & Lavender
January 27, 2024 at 4:02 pmYou had it correct both times!
Eha Carr
January 27, 2024 at 3:16 pmWell, you may call them handpies similar to empanadas but, to me, they are called ‘pirukad’ or ‘piroshki’ in Russia or a number of similar words all around Northern and Eastern Europe – i mean, 😉 . it is totally ‘illegal’ to have any kind of celebration or party without a huge pile boiled, baked or deep-fried!!! These are lovely and different and I must see whether I can access Murray River crawfish or yabbies . . . not that easily available or well-known in general ise. Shall try your spicing . . . methinks useful in other dishes as well . . . great !!!
Cocoa & Lavender
January 27, 2024 at 4:10 pmThere are versions of this kind of pastry just about everywhere in the world! All good, and all different. Isn’t it fun? I hope you can find yabbies, but shrimp will work just fine!
Pauline McNee
January 28, 2024 at 12:23 amI think my days of catching yabbies might be over David, ha, ha, and I remember we would go yabbying with our children and during my childhood also in the local creeks. I know they are now served in high end restaurants and farmed especially for that market. I might have to use prawns, which should be ok. I love the sound of the sauce too, and will work up the heat gradually. I’ve heard of langoustines, but don’t think I’ve ever had them or seen them over here. I love the sour cream pastry, I’ve made similar, so I’ll crank up the air-conditioning and try them. Sensational recipe and presentation as always, thanks David. Would love some now, it’s nearly dinner time.
Cocoa & Lavender
January 29, 2024 at 9:13 amI would definitely use prawns or farmed yabbies! And, while I cannot confirm it, I think yabbies and langoustines are pretty much the same thing! The pastry was so good — her use of sour cream made it so tender!
Velva
January 28, 2024 at 7:17 amDavid, you amaze me. These dishes you turn out are a feast for the eyes. This hand pies are a fantastic way to celebrate New Orleans! You even made the crust from scratch. I was thinking to myself I could try making these hand pies, wonder if I could use good quality pre-prepared biscuit dough. Oh heck, maybe it’s a reason to pull Herman out of the refrigerator! (laugh).
Velva
Cocoa & Lavender
January 29, 2024 at 9:15 amVelva — I have only once bought a premade crust, and that was in Italy! (Okay, I have bought frozen puff pastry!) Making crusts is something I can do in my sleep! Really, you should try it — I’m available by zoom for tutorials! The filling for these is over the top good!
Ronit
January 28, 2024 at 2:21 pmGreat looking pies! The filling sounds fabulous, and if you’ve used langoustines it must be even better.
I don’t recall ever seeing frozen langoustines a Trader Joe’s but I will definitely keep an eye for them now! Thanks for the tip! 🙂
Cocoa & Lavender
January 29, 2024 at 9:19 amDefinitely look for them, Ronit — usually right next to the frozen Argentinian shrimp. The filling is really good, and I can imagine a Mardi Gras pie night — my hand pies and your pecan filo tarts!
Ron
January 30, 2024 at 4:56 amDavid, being raised on the East Texas/Southern Louisiana border, mud bug/craw dad and Natchitoches meat pies made it into my mouth often. Although we enjoy an empanada now and then, I haven’t had mud bug pies since Jesus was a corporal.
I shall seek out the kräfta as they are called here make a batch.
Cocoa & Lavender
January 31, 2024 at 3:25 pm“… since Jesus was a corporal?” That is a new one on me, Ron! I think you’ll really like this, and it’ll remind you of Home.
Mimi Rippee
January 30, 2024 at 7:53 amI need to check out Trader Joe’s more often. Everyone loves the store, but I haven’t given en it enough effort. It’s also about 80 miles away, like Whole Foods. I love the idea of storing up on frozen langoustines! Beautiful pies.
Cocoa & Lavender
January 31, 2024 at 3:26 pmWhen I first went to Trader Joe’s, I wasn’t all that impressed. But now that it’s the closest store to me? I use it all the time and really appreciate them. It’s not perfect, but they have so many good things. Especially the frozen langoustines.
Ben | Havocinthekitchen
January 30, 2024 at 2:43 pmHow wonderful! Don’t you think that pies with savoury filling are the best?! I’ve never had a pie with shellfish filling, but it sounds terrific. They look perfect, too!
Cocoa & Lavender
January 31, 2024 at 3:27 pmThanks, Ben. The very first savory hand pie that I had was when Mark and I first moved to Tucson, and there was a woman from Peru, who sold empanadas filled with the most fascinating combination of chicken, spices, and raisins.
Raymund
February 1, 2024 at 2:54 pmDavid, your adaptation of Tessa Kiros’ Pies is a brilliant twist, bringing a touch of luxury to this New Orleans-inspired dish. Love it
Cocoa & Lavender
February 7, 2024 at 1:57 pmThank you, Raymund!
2pots2cook
February 7, 2024 at 6:54 amOui, cher. Et, merci!
Cocoa & Lavender
February 7, 2024 at 1:55 pmAvec plaisir!
Valentina
February 8, 2024 at 11:20 pmSo smart to buy many bags of the langoustines and keep them in your freezer. These little pies sound delightfully delicious. Nothing quite like butter + shellfish. It makes me happy. 🙂 ~Valentina
Cocoa & Lavender
February 10, 2024 at 7:20 amI hoard the langoustines because they don’t always have them — I always worry that TJ will discontinue them… Yes, butter and shellfish is pure culinary beauty!
Frank | Memorie di Angelina
February 11, 2024 at 6:37 amThese look wonderful, David. Reminds me that I really do need to get to New Orleans one day. It’s been on my “bucket list” for ages now. And thanks for the tip re Trader Joe’s. No crayfish to be had around here…
Cocoa & Lavender
February 11, 2024 at 12:38 pmYou really need to go, Frank. I kind of avoided it for decades — once there, I completely fell in love!