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Ingredientes
- Homemade or possibly prepared basic pie dough chilled (sufficient for a 10-inch pie shell)
- 3 Tbsp. Butter
- 1/4 c. Diced red pepper
- 1/2 c. Diced onions
- 3 Tbsp. Flour
- 1 lb Crawfish tails
- 1 c. Grated warm pepper Monterey Jack cheese
- 2 Tbsp. Minced green onions Salt to taste Cayenne pepper to taste
Direcciones
- 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/fry pan heat butter. When it begins to foam add in red peppers and onions, and cook for 2 min. Add in flour and cook, stirring, for 3 min. Add in crawfish and cook for 2 min more. Remove from heat and mix in cheese and green onions. Season to taste with salt and cayenne.
- Mound crawfish mix 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, till it forms a rustic, free-form tart.
- Slide cookie sheet into oven and bake for 35 min.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 6 servings | |
| Calories 185 | |
| Calories from Fat 63 | 34% |
| Total Fat 7.21g | 9% |
| Saturated Fat 3.98g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 167mg | 7% |
| Potassium 661mg | 19% |
| Total Carbs 18.54g | 5% |
| Dietary Fiber 6.3g | 21% |
| Sugars 2.52g | 2% |
| Protein 14.29g | 23% |
