Crawfish Pie

Recipe from Kate Logan

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Cook time: 50 min

Servings 4

Updated 16.01.2023

You can call it an interpretation of quiche, you can call it a vegetable and seafood pizza, but either way it is still a very tasty and completely uncomplicated hearty pie that can be made in just an hour. Particularly relevant to those who fish for crawfish. If you do not have crawfish, you can easily replace them with crab meat, shrimp or ordinary fish.

Crawfish

1,2 lbs.
Bulb onion

1 pcs.
Carrots

1 pcs.
Celery stalk

8 oz.
Butter

8 oz.
Cream (25%)

7 fl.oz.
Dry white wine

3 tbsp.
Yeast dough

8 oz.
Cake Flour

16 oz.
Bay leaf

2 pcs.
Fresh thyme

1 pcs.
Parsley

1 bunch
Yolks

2 pcs.
Black pepper and salt

to taste

Calories

456 kcal
Protein

23 g
Fat

45 g
Carbohydrates

156 g

Take a saucepan, preferably with a thick bottom, grease it with a stick of butter and stew finely chopped vegetables - carrots, onions and celery. You can grate them on a fine grater, or chop very finely with a hatchet knife. When the carrots and onions change their color to yellow, add two liters of water, throw in a sprig of thyme, a bay leaf and parsley. Add a few broccoli florets and simmer for twenty minutes over a very low heat.
Add the crawfish, salt and pepper to taste and cook until the crawfish turn red. After this has happened, simmer the crawfish for another three to five minutes. Then pour the wine into the pot, (about 1-1.5 tablespoons per person) close the lid and cook for eight minutes. Using tongs, take the crawfish out of the pot along with the broccoli, and gently press the crawfish necks and claws to get the meat.
Grind in a mortar the crawfish necks together with the vegetables from the broth, if you cut them into large pieces or if you want a homogeneous filling in the pie. Leave 1-2 peeled crawfish with large pieces of meat to decorate the top of the pie. Transfer the broccoli to a separate plate or bowl. The florets should remain intact. Add the cream and stir in a mortar. Put the result in a saucepan and saute with butter, add the flour and stirring constantly, for seven to eight minutes. The flour should turn golden, but be careful not to overcook it so that the dish doesn't give a bitter taste.
Take and roll out the yeast dough with a rolling pin. You can make it yourself or buy the frozen pieces at the store. Place the rolled out layer in a greased with vegetable oil or butter mold. Pour the crawfish neck sauce on it, cover with another sheet of yeast dough, seal the edges and brush the pastry with egg yolk. Pierce with a knife in several places. On top, place large pieces of peeled crawfish meat that have been set aside separately and cooked broccoli florets. Grate with cheese on top. Place for 20-30 minutes in an oven heated to 400 °F. Serve with white dry wine.

The broth in which the crawfish were cooked shouldn't have to be drained. You can use it to make other dishes.
As mentioned in the recipe, pie dough can be bought or it can be made. To make it yourself, you can use several options: prepare it with water, milk or dairy products.
To make dough with water, add 1 tbsp of sugar, 2 tablespoons of flour and 10 fluid ounce of warm water (a little warmer than room temperature, about 95°F) to 4 ounce of yeast. Stir until homogeneous, cover with a towel and leave in a warm place for 20 minutes. After 20 minutes the stew should begin to foam. If the foam is formed, it means that the yeast is active and you can knead the dough. We add 16 ounce of flour, 2 tablespoons of vegetable oil and 0.5 teaspoons salt to the raised stew. Then we need to mix it well.
We cover the yeast dough with a towel or cling film and leave in a warm place for 1.5-2 hours. After 2 hours, the yeast dough will rise three times. The dough can be worked immediately or left in the refrigerator for 1-2 days. For further work, do not add flour to the dough, just grease your hands with vegetable oil. The dough is now ready.