| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Dairy |
|
New imports, Meat – seaf |
1 |
Servings |
INGREDIENTS
|
|
Homemade or prepared basic pie |
|
|
Dough, chilled (10-inch pie shell) |
| 3 |
tb |
Butter |
| 1/4 |
c |
Diced red pepper |
| 1/2 |
c |
Diced onions |
| 3 |
tb |
Flour |
| 1 |
lb |
Crawfish tails |
| 1 |
c |
Hot pepper Monterey Jack cheese; grated |
| 2 |
tb |
Green onions; chopped |
|
|
Salt and cayenne; to taste |
INSTRUCTIONS
Preheat oven to 350 degrees. On a floured surface roll out dough to a
10-inch circle. Transfer to a large lightly-greased cookie sheet. In a
saute pan melt butter. When it begins to foam add red peppers and onions,
and cook for 2 minutes. Add flour and cook, stirring, for 3 minutes. Add
crawfish and cook for 2 minutes more. Remove from heat and fold in cheese
and green onions. Season to taste with salt and cayenne. Mound crawfish
mixture in center of pastry circle, leaving a 2- to 3-inch border of
pastry. Fold excess pastry up over filling, layering it over, but not
completely covering filling. Work around circle, continuing to fold over
previous fold, until it forms a rustic, free-form tart. Slide cookie sheet
into oven and bake for 35 minutes
Recipe By : ESSENCE OF EMERIL SHOW #EE2156
Posted to MM-Recipes Digest V3 #263
Date: Thu, 26 Sep 1996 00:31:16 -0700
From: "Rowaan@ix.netcom.com" <rowaan@ix.netcom.com>
NOTES : Yield: 6 serving
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