Mini Crawfish Pies

• Meat

  • 1 2 (16-ounce package thick-cut bacon, cut into 1/8-inch pieces, thick-cut

• Seafood

  • 1/2 (16-ounce package Crawfish tails

• Produce

  • 3 tbsp Chives

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/2 tsp Black pepper, ground
  • 1 tsp Salt

• Bread & Baked Goods

  • 1 (14.1-ounce package Piecrusts, refrigerated

• Dairy

  • 2 cups Cheddar cheese
  • 1/2 cup Milk

Found on louisianacookin.com

Description

Ingredients

• 1 (14.1-ounce) package refrigerated piecrusts
• 1/2 (16-ounce) package thick-cut bacon, cut into 1/8-inch pieces
• 2 cups shredded Cheddar cheese
• 3 tablespoons chopped chives
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup milk
• 2 large eggs
• 1/2 (16-ounce) package crawfish tails, chopped

Directions

• Preheat oven to 375°. Unroll piecrusts on a lightly floured work surface. Cut 24 (3 1/2-inch) circles from crusts, and press into 24 mini muffin cups. Prick sides and bottom of crusts with a fork. In a large skillet, cook bacon over medium heat until bacon is cooked and crisp, 22 to 24 minutes. In a medium bowl, add bacon, cheese, chives, flour, salt, pepper, milk, and eggs. Whisk to combine. Gently stir in crawfish to combine. Divide mixture evenly among crusts. Bake on bottom oven rack until lightly golden and puffy, about 15 minutes. Serve warm.