Miniature Crawfish Pies

Vegetables

As a party rule, passed hors d’oeuvres move slower than foods arranged on trays and placed on a table. This recipe might disprove that theory. They don’t have to be frozen to be enjoyed, cook before freezing for an instant treat. If you don’t have any of the Pepper Jelly Dipping Sauce made, substitute pepper jelly.

Ingredients

1 tsp Bacon Fat

1 /3 cup Onion, minced

1 tsp Garlic, minced

3 Tbsp Celery, chopped fine

1 /4 tsp cayenne pepper

1 /4 tsp black pepper

1 tsp salt

3 /4 cup cream cheese, softened

2 Tbsp Pepper Jelly Dipping Sauce, Recipe page XXX

2 Tbsp chopped cilantro

2 Tbsp finely sliced green onions

2 tsp soy sauce

1 /2 pound crawfish tails, drained well and finely chopped

1 recipe cream cheese pastry

Instructions

In a medium sized skillet, melt bacon fat over medium heat. Cook onions for three to four minutes. Do not brown. Add garlic and celery and cook approximately one minute. Remove from the heat and stir in cayenne, black pepper, and salt. Transfer to bowl of an electric mixer and allow to cool. Add pepper jelly dipping sauce, cilantro, green onions, and soy sauce to mixing bowl. Using the paddle attachment, combine ingredients on low speed. Remove from mixer and fold in the crawfish. Cover and refrigerate.

Roll out pastry dough to 1 /8-inch thickness. Use a three-inch cookie cutter to cut out circles. Place approximately 1 1 /2 tsp of filling in the center of the dough circles, and fold in half. Pinch edges, sealing pies.

Place pies on a baking sheet in freezer until completely frozen. Once frozen, place in air-tight bags or containers to store.

To cook: Preheat oven to 375 degrees. Place pies on a baking sheet and cook 10-12 minutes.

Makes 15-20 pies.

Recent Recipes

Harrison’s Brown Butter Mashed Potatoes

Having a son who’s following in your footsteps is one thing. Watching him take what you’ve taught him and elevate it to something even better—that’s special. During his Christmas break from the Culinary Institute of America, Hyde Park, New York, a few years ago, he nudged me out of the way and made these mashed potatoes. I was skeptical, of course as I’ve been making mashed potatoes for decades. But there was no question his version was better. There’s a lot of pride in seeing him excel in the kitchen, making something as simple as mashed potatoes taste extraordinary. This recipe has become a new tradition in our family. Watching him cook now, with all that skill and precision, is a proud moment for me every time. This is his recipe, and I’ve adopted it as my own.

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

RobertStJohn.com