Contributed by: NAPSA
Fry A Pie Bursting With Spicy Crawfish Flavor (NAPSA) - Hank Williams sang about crawfish pie and you'll understand why after you taste this treat from the bayou. Crawfish are a Louisiana favorite, and recipes for this delicious coastal treat range from the expected crawfish boil to more creamy and zesty delights such as Crawfish Pies.
The peanut oil adds a robust, nutty flavor and intensifies the crispy texture of the breading. This oil's high smoke point lets you fry at higher temperatures for flaky, light and beautiful dishes that are never greasy or crumbly.
Use a traditional propane fryer outdoors away from wooden decks, in accordance with the manufacturer's safety procedures. Or use a Masterbuilt Electric Deep Fryer in your kitchen and follow the directions.
Pour 2 1/2 gallons oil in a deep fryer; heat to 375 degrees. Heat remaining 2 tablespoons oil in a large saute pan over medium-high heat. Add onion, bell pepper and celery to pan; saute 3 minutes. Add garlic; saute 1 minute.
Stir in wine; cook 1 minute or until liquid almost evaporates. Combine vegetable mixture, cream cheese and next 4 ingredients, stirring well. Fold crawfish into cheese mixture, stirring to combine.
Cut each (9-inch) pie crust in half to form 4 semicircles. Using a slotted spoon, place about 1 cup crawfish mixture in the center of each crust half; fold edges over, pressing to seal. Crimp edges with a fork.
Fry pies at 375 degrees for 5 minutes or until golden, turning once. Serve immediately. Each pie serves 2 people.
Visit www.louana.com for complete information on preparation, frying and safety.
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