Ingredients
- 1 × 375 g packet frozen shortcrust pastry
- 24 small crawfish tails or 12 green king prawns
- 45 g unsalted butter
- 1/4 cup plain flour
- 1 1/2 cups chopped Cajun vegetables
- 1/2 cup canned tomatoes, drained
- 1 teaspoon Cajun spice mix
- 1 egg, lightly beaten
Method
1. Set pastry aside to thaw. Preheat oven to 200°C. Cut crawfish tails in half. If using prawns, peel, devein and roughly chop.
2. In a small pan melt the butter, add flour and slowly cook, stirring until golden. Add Cajun vegetables and cook until tender.
3. Add the drained, crushed tomatoes and spice mix, cover and cook, stirring occasionally until sauce has thickened. Add a little cold water if needed.
4. Add the crawfish tails or prawns to the sauce and heat gently, about 2 minutes. Leave mixture to cool.
5. Roll out pastry thinly and cut into 24 × 7 cm rounds. Place heaped teaspoonfuls of filling in the centre of each.
6. Moisten the edge of each pastry circle with water, fold over and seal the edges with a fork.
7. Arrange on a baking tray. Brush the tops of each pie with beaten egg and bake for 25 minutes until golden. Serve hot with a spicy tomato sauce.
