I haven't been all over the world but I love the foods that make up this great world of ours. These recipes are my interpretations of the spices, marinades and seasonings from all over the world. I hope that these recipes will inspire you. Let's travel together shall we!
These tasty Crawfish Pistolettes are the perfect Cajun snack. Pistolettes are mini Crawfish Pies that you can find on just about any carnival mid-way or flea market strip. Filled with the spicy, rich flavor of Crawfish and Shimp Etouffe, wrapped in a flaky pie crust - ummmm! When we had our concession trailer - The Java Hut & Paradise Grill, we had the pleasure of sampling many versions of this Cajun Food Truck classic and this is Scotty B's interpretation.
The hint of sweetness and crunch of the flaky pie crust mixed with the Cajun spicy flavors of the Etouffee can't be beat. This will be a winner in any food truck or in your kitchen.
Roll out the Pillsbury Pie Crust. Using a round bowl that's about 4 inches across or something similar, press into the pie crust to create a round indention. Use a knife to complete the perforation. You can get 4 or 5 rounds from each pie crust. Set each of them on a baking sheet. With the left over scraps of pie crust, roll it up and press it out to create one more round pie crust.
Roll out the Pillsbury Pie Crust
Use a medium size bowl - about 4 inches to create the round perforation like below. Use a knife to complete the perforation. Then gently lift the round pie crust and place on a baking sheet.
Your pie crust rounds should look like this. Make them bigger if you want to put more filling in them.
Spoon a small table spoon of the Crawfish Etouffee into the center of each small pie crust. Carefully fold one end over and press along the edges to create a seal. Use a fork to further seal the edges and to create a traditional pie look. Slice a small slit across the top to vent. Repeat this process for the remainder of the pie crust rounds.
Fold over and crimp the edges to create a seal over then entire Pistolette to keep the Etouffee from coming out. Bake on 450 for about 10 minutes or until the pie crusts start to brown.
For a twist, add some grated cheese to half of the pistolette for added flavor.
Preheat the oven to 450. Line each of the Crawfish Pistolettes about an inch apart on a cookie sheet and cook for about 10 minutes or until the pie crusts are just browning.