**From SAVEUR Issue #164** Firm and sweet, crawfish meat goes well just about anywhere you'd use lobster; here, it's combined with peppers, celery, tomatoes, and cayenne pepper and baked in a flaky pastry dough for a spicy twist on pot pie.
Yield: serves 6-8
FOR THE CRUST:
- 3 cups flour
- 14 tbsp. unsalted butter, cubed and chilled
- 2 tsp. kosher salt
- 1⁄2 cup ice cold water
FOR THE FILLING:
- 4 tbsp. unsalted butter
- 1 medium green bell pepper, minced
- 1 medium yellow onion, minced
- 1 stalk celery, minced
- 1⁄2 tsp. cayenne
- 1 (16-oz.) can whole peeled canned tomatoes, crushed by hand
- 1 lb. cooked, peeled crawfish tails
- 2 tbsp. cornstarch, dissolved in ½ cup water
- 1 tbsp. minced parsley
- 2 scallions, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 egg yolk beaten with 1 tbsp. water
- Make the crust: Pulse flour, butter, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Divide dough in half and flatten into disks. Wrap in plastic wrap; chill 1 hour.
- Make the filling: Melt butter in a 12” skillet over medium heat; cook pepper, onion, and celery until golden, 10–12 minutes. Add cayenne and tomatoes; cook 5 minutes. Add crawfish and cornstarch mixture; cook, stirring constantly, until thickened, about 5 minutes. Stir in parsley, scallions, salt, and pepper; set aside.
- Assemble and bake the pie: Heat oven to 450°. On a lightly floured surface, roll 1 disk of dough into a 12” round. Fit into a 9” pie plate. Trim edges, leaving 1” dough overhanging edge of plate; fill with crawfish mixture. Roll remaining disk of dough into a 12” round and place over top of pie. Pinch top and bottom edges together and fold under; crimp edges. Brush with egg mixture; cut three 1”-long slits in top of pie. Bake until crust is golden brown and filling is bubbling, 45 minutes to 1 hour. Let cool slightly before serving.