Crawfish and Shrimp Pot Pie
Ingredients
- PIE CRUST:
- 2½ cups flour
- 1 tsp. salt
- 1 tsp. sugar
- 1 stick cold butter (not margarine)
- 1/2 cup vegetable shortening
- 1/4 x 2 - cup ice-cold water
- FILLING:
- 1 stick butter
- 1 cup chopped carrots
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped potatoes
- 1 clove minced garlic
- 1/4 cup flour
- 2 cups milk (whole or low-fat)
- 1/4 cup cream sherry
- 1 tbl. ketchup
- 1 tsp. salt
- 1 tsp. Creole seasoning
- 1/4 tsp. black pepper
- 1 lb. peeled shrimp
- 1 lb. crawfish tails
- 1/4 cup chopped green onion tops
- 2 tsps. chopped fresh parsley
Instructions
*(This is an adaptation of a basic pie crust recipe. It's not difficult, but if time is of the essence, buy the roll-out variety that comes in a box in the grocery dairy case. That's preferable to the frozen kind in the foil pan.)
For the crust -
1. Sift together the flour, salt and sugar into the bowl of a food processor.
2. Cut butter and shortening into 1/2-inch pieces and, with the machine off, scatter them over the flour mixture.
3. Pulse in 1- to 2-second intervals until mixture begins to resemble wet, coarse sand. Turn off processor and drizzle ice water evenly over the top. Pulse until no dry patches remain and dough begins to form into small balls.
4. Turn dough out onto a floured work surface and press together with your hands. If dough is too dry add a bit more ice water, 1 tablespoon at a time. The pie dough is ready when it resembles modeling clay (pliable but not sticky).
5. Divide dough in half and allow it to rest 5 minutes before rolling out.
6. When rolling out pie dough, we suggest using two pieces of waxed or parchment paper. This makes it cleaner and easier to maneuver and transfer. Place one piece of waxed or parchment paper down on clean counter space. Sprinkle it lightly with flour. Place one of the dough balls in the center of the paper, flour the top of dough and place the second piece of paper on top.
7. Gently press dough down with the palm of your hand and then start rolling the dough from the center out in all directions. In order to keep the dough in a circle, each stroke should be made from the opposite direction from the one that preceded it. (You can do this by rotating the dough and paper together.)
8. Roll dough 3-4 inches wider than your pan. Dough should be about1/4-inch thick. Gently peel off the top piece of paper and place pie tin upside down in the center of the dough. Gently flip the pie tin and dough over and gently remove the second sheet of paper.
9. Press dough into the bottom and around the sides of the pie tin. Trim off the excess dough that is hanging over the sides and use this extra dough to patch any holes that may occur. Set aside for the filling.
10. Roll the second piece out following the previous instructions and set it aside to top the pie.
FILLING:
1. In a large skillet, melt butter and sauté carrots, onion, celery and potatoes for 2-3 minutes.
2. Add garlic and flour and continue to cook for another 3-4 minutes.
3. Slowly pour in milk and stir until smooth. Add in sherry, ketchup and seasonings, and simmer for 10 minutes, stirring occasionally to prevent sauce from sticking.
4. Fold in shrimp and crawfish tails and remove from heat. The shrimp will be raw and the filling will be quite thick. Allow the mixture to cool and spoon half of the filling into the prepared pie crust. (Save the rest of the filling for another pie or double the pie crust recipe and make two pot pies.)
5. Cover the pot pie with the remaining rolled-out pie crust. Make sure to fold the edges over and crimp them to seal the pie. Cut a couple of slits in the top of the pot pie to vent it. (At this point the pot pie can be frozen until you are ready to bake it. If you are not going to freeze it, make sure to keep it refrigerated.)
6. Bake pie in a preheated, 350-degree oven for 35-45 minutes if pie is unfrozen, and for 1 hour to 1 hour and 15 minutes if frozen. (Be sure to include these baking instructions with the pie if you're giving it as a gift.)
Source: The Advocate - Baton Rouge
For the crust -
1. Sift together the flour, salt and sugar into the bowl of a food processor.
2. Cut butter and shortening into 1/2-inch pieces and, with the machine off, scatter them over the flour mixture.
3. Pulse in 1- to 2-second intervals until mixture begins to resemble wet, coarse sand. Turn off processor and drizzle ice water evenly over the top. Pulse until no dry patches remain and dough begins to form into small balls.
4. Turn dough out onto a floured work surface and press together with your hands. If dough is too dry add a bit more ice water, 1 tablespoon at a time. The pie dough is ready when it resembles modeling clay (pliable but not sticky).
5. Divide dough in half and allow it to rest 5 minutes before rolling out.
6. When rolling out pie dough, we suggest using two pieces of waxed or parchment paper. This makes it cleaner and easier to maneuver and transfer. Place one piece of waxed or parchment paper down on clean counter space. Sprinkle it lightly with flour. Place one of the dough balls in the center of the paper, flour the top of dough and place the second piece of paper on top.
7. Gently press dough down with the palm of your hand and then start rolling the dough from the center out in all directions. In order to keep the dough in a circle, each stroke should be made from the opposite direction from the one that preceded it. (You can do this by rotating the dough and paper together.)
8. Roll dough 3-4 inches wider than your pan. Dough should be about1/4-inch thick. Gently peel off the top piece of paper and place pie tin upside down in the center of the dough. Gently flip the pie tin and dough over and gently remove the second sheet of paper.
9. Press dough into the bottom and around the sides of the pie tin. Trim off the excess dough that is hanging over the sides and use this extra dough to patch any holes that may occur. Set aside for the filling.
10. Roll the second piece out following the previous instructions and set it aside to top the pie.
FILLING:
1. In a large skillet, melt butter and sauté carrots, onion, celery and potatoes for 2-3 minutes.
2. Add garlic and flour and continue to cook for another 3-4 minutes.
3. Slowly pour in milk and stir until smooth. Add in sherry, ketchup and seasonings, and simmer for 10 minutes, stirring occasionally to prevent sauce from sticking.
4. Fold in shrimp and crawfish tails and remove from heat. The shrimp will be raw and the filling will be quite thick. Allow the mixture to cool and spoon half of the filling into the prepared pie crust. (Save the rest of the filling for another pie or double the pie crust recipe and make two pot pies.)
5. Cover the pot pie with the remaining rolled-out pie crust. Make sure to fold the edges over and crimp them to seal the pie. Cut a couple of slits in the top of the pot pie to vent it. (At this point the pot pie can be frozen until you are ready to bake it. If you are not going to freeze it, make sure to keep it refrigerated.)
6. Bake pie in a preheated, 350-degree oven for 35-45 minutes if pie is unfrozen, and for 1 hour to 1 hour and 15 minutes if frozen. (Be sure to include these baking instructions with the pie if you're giving it as a gift.)
Source: The Advocate - Baton Rouge
Recipe Info
Views
584
Date
December 15, 2005
Categories
Seafood
Casseroles