1 (14.1-ounce) package refrigerated piecrusts
1 (3-ounce) package real bacon bits
2 cups shredded cheddar cheese
1 tablespoon chopped chives
3 tablespoons all-purpose flour
Salt and black pepper to taste
½ teaspoon ground black pepper
1 teaspoon Tony Chachere’s Creole seasoning
½ cup milk
2 eggs, lightly beaten
½ (16-ounce) package crawfish tails, chopped
Preheat oven to 375 degrees. Unroll piecrusts on a lightly floured surface. Cut 24 (3½ inch) circles and press into 24 mini muffin cups. With fork, prick sides and bottom; set aside. In a bowl, stir together bacon, cheese, chives, flour, salt, pepper, Creole seasoning, milk, and eggs. Gently stir in crawfish. Divide mixture evenly among crusts. Bake on bottom oven rack until lightly golden and puffy, about 15 minutes. Serve warm.
Yield: 24 pies
