You may also like
Categories:
butter olive oil yellow onion green bell pepper garlic Meat red bell pepper seafood seasoning cream cheese Asiago cheese pastry eggs salt
Viewed: 52 - Published at: 6 months agoIngredients
- 1 tablespoon butter, plus more for greasing
- 1 tablespoon olive oil
- 1/2 cup minced yellow onion
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 pound fresh crawfish tail meat
- 1/2 cup chopped red bell pepper
- 1 teaspoon seafood seasoning, such as Old Bay
- 6 ounces cream cheese, at room temperature
- 1/2 cup half-and-half, plus more if needed
- 1 cup shredded asiago cheese
- One 17.3-ounce package puff pastry
- 2 eggs, beaten
- Salt and freshly ground black pepper
Method
- Special equipment: 4 single-serving clay pots or souffle dishes
- Preheat the oven to 400 degrees F. Grease 4 single-serving clay pots or souffle dishes.
- In a pan set over medium-low heat, add the butter and oil.
- Add in the onions, green peppers and garlic and saute until the onions are transparent.
- Add the crawfish, seafood seasoning and red pepper, and cook 2 minutes stirring frequently.
- Add the cream cheese and stir until melted, then add the half-and-half.
- Add half of the asiago and stir.
- Cut the puff pastry to fit the shape of the serving dishes, and then set aside.
- Divide the mixture into the prepared dishes.
- Sprinkle with remaining asiago, then place the puff pastry on top.
- Brush the egg wash over the pastry, then bake until the tops are golden, 15 minutes.
- Serve hot.
