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    Crawfish Pie

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    Crawfish Pie

    In The Carpenters' 1973 cover of this ballad, Karen’s voice glides over 'jambalaya', 'crawfish pie' and 'filé gumbo'.

    • Preparation time: 20 minutes
    • Cooking time: 35 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6


    • 100g salted butter
    • 1 onion, finely chopped
    • 1 red pepper, finely chopped
    • 2 celery sticks, finely chopped
    • Tabasco sauce, to taste
    • 1 large tomato, finely chopped
    • 500g langoustines, uncooked tiger prawns or crawfish tails, peeled
    • 2 tbsp finely chopped flat-leaf parsley
    • 2 tbsp plain flour, sifted
    • 375g ready-rolled puff pastry
    • 1 egg, beaten


    1. Preheat the oven to 200°C/gas 6. Melt the butter in a large frying pan and add the onion, red pepper and celery. Season and shake in some Tabasco. Cook the mixture for around 6 minutes until soft. Add the tomato, seafood and parsley; cook for 4 minutes, stirring.
    2. Whisk the flour into 2 tbsp water and add to the pan with 200ml water. Stir for 2 minutes until thickened; cool. Use half the pastry to line a 22.5cm pie dish. Spoon in the cooled mixture and brush the pastry edge with the egg. Use the remaining pastry to make a lid; crimp the edges together. Brush with egg. Bake for 35 minutes.

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    Drinks recommendation

    Try a Californian chardonnay with the pie.


    Average user rating

    3 stars