Crab & Artichoke Pies Recipe
25 Cajun mini pastry pies stuffed with crab meat, diced artichoke and cream cheese
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Ingredients
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Pastry Dough
Filling
Method
Pastry Dough Preparation
- 1
Make the Dough
In a large bowl, combine all-purpose flour and salt. Cut the cold unsalted butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add Ice Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Avoid overmixing.
- 3
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Prepare the Filling
In a large mixing bowl, combine crab meat, chopped artichoke hearts, softened cream cheese, mayonnaise, Dijon mustard, Cajun seasoning, chopped green onions, salt, and black pepper. Mix until well combined.
Assembly and Baking
- 5
Preheat Oven
Preheat your oven to 375°F (190°C).
- 6
Roll Out Dough
On a lightly floured surface, roll out the chilled pastry dough to about 1/8 inch thickness. Use a round cutter to cut out circles that will fit into your mini pie tins.
- 7
Fill the Pies
Fit the dough circles into the mini pie tins, then spoon the crab and artichoke filling into each pie shell. Leave a small margin at the top.
- 8
Top with Dough
Cut additional smaller circles for the tops of the pies, or use the same dough to create a decorative lattice. Seal the edges of the pies with a fork.
- 9
- 10
Bake
Place the filled pies in the preheated oven and bake for 18-20 minutes or until golden brown.
- 11
Cool and Serve
Once baked, remove from the oven and allow to cool slightly before serving.