Mini Crawfish Pies - Paula Deen

• 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

1. Preheat oven to 325 degrees F.
2. 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.
3. 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.

butter, cream cheese, flour, butter, allpurpose, yellow onion, stalks celery, carrots, scallion, green pepper, shallots, crawfish, cajun seasoning, kosher salt, chicken

Taken from www.food.com/recipe/mini-crawfish-pies-paula-deen-416227 (may not work)