Asian-inspired Crawfish Pie

Ingredients

In this Asian-inspired adaptation of the Crawfish Pie, we incorporate Asian spices and flavors to give it a distinctively Asian twist. The original American dish is typically seasoned with Cajun spices, while our version includes ingredients like ginger, garlic, soy sauce, and chili paste to infuse the pie with a delightful Asian flair. Additionally, we use Asian vegetables such as bok choy and water chestnuts to enhance the dish's authenticity and provide a unique texture. We alse have the original recipe for Crawfish Pie, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 cup (227g) unsalted butter, cold and cubed 1 cup (227g) unsalted butter, cold and cubed
• 1/4 cup (60ml) ice water 1/4 cup (60ml) ice water
• 1 pound (450g) crawfish tails, peeled and deveined 1 pound (450g) crawfish tails, peeled and deveined
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon (15g) ginger, grated 1 tablespoon (15g) ginger, grated
• 1 cup (150g) bok choy, chopped 1 cup (150g) bok choy, chopped
• 1/2 cup (75g) water chestnuts, diced 1/2 cup (75g) water chestnuts, diced
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 1 tablespoon (15ml) chili paste 1 tablespoon (15ml) chili paste
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 420 kcal / 1760 kJ
• Fat: 28g (Saturated Fat: 16g)
• Carbohydrates: 32g (Sugar: 2g)
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   In a large skillet, heat the vegetable oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and the mixture becomes fragrant.
4. 4.
   Add the crawfish tails to the skillet and cook for 2-3 minutes until they turn pink.
5. 5.
   Stir in the chopped bok choy and diced water chestnuts. Cook for an additional 2 minutes.
6. 6.
   In a small bowl, whisk together the soy sauce, chili paste, and heavy cream. Pour the mixture into the skillet and stir until well combined. Season with salt and pepper to taste. Remove from heat and let the filling cool.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   On a lightly floured surface, roll out the chilled dough into a circle large enough to fit your pie dish. Transfer the dough to the dish and press it gently into the bottom and sides.
9. 9.
   Pour the cooled crawfish filling into the pie crust and spread it evenly.
10. 10.
    Roll out the remaining dough and cut it into strips. Arrange the strips in a lattice pattern over the filling.
11. 11.
    Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
12. 12.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Crawfish — Make sure to thoroughly clean and devein the crawfish tails before using them in the recipe to remove any grit or impurities.

Tips & Tricks

• If you prefer a spicier pie, increase the amount of chili paste according to your taste.
• For a vegetarian version, substitute the crawfish with tofu or a medley of vegetables like mushrooms, bell peppers, and corn.
• Serve the pie with a side of steamed jasmine rice to complete the Asian-inspired meal.
• Leftover pie can be refrigerated and reheated in the oven for a delicious next-day meal.
• Feel free to experiment with different Asian vegetables like baby corn or bamboo shoots to add more texture and flavor to the filling.

Serving advice

Serve the Asian-inspired Crawfish Pie warm as a main dish, accompanied by a fresh green salad or steamed vegetables for a well-rounded meal.

Presentation advice

To enhance the presentation, garnish the pie with a sprinkle of chopped green onions or cilantro before serving. The vibrant green color will add a pop of freshness to the golden-brown crust.