Creole Gumbo Pies……..
January 20, 2015
A super tasty treat straight from the heart of New Orleans, packed with juicy crayfish, white crab, chorizo, okra, tomato & peppers with a large kick of paprika & cayenne all wrapped up in a light turmeric pastry, ideal for a lunchtime treat or part of a Creole feast. They are simple to make and I feel one is just not enough.
- Prep: 10 mins
- Cook: 1 hr 30 mins
- Yields: 8 Snack size
First make the gumbo stew filling. Sweat the vegetables along with the chorizo for 10 minutes in a large pan over a moderate heat. Add the tomatoes, spices and wine, continue to simmer until the liquid has reduced by half. Finally, stir through the crayfish tails and crabmeat. Allow the mixture to cool and place in the fridge overnight, allowing the flavours to develop and the mixture to become firm.
For the pastry, whizz all the ingredients up in a blender to a ball, give a little knead by hand, wrap in cling film and chill until required.
Pre-heat the oven to 180c, divide the pastry into 8 equal rectangles , over a suitable bowl, a ramekin or jar, place the pastry forming a cup shape add spoonfuls of the gumbo mix into the shaped pastry, pinch the tops together to seal, brush with beaten egg yolk and bake for 1 hour until golden and delicious.
Simple New Orleans Creole gumbo, beautiful served with a fresh green salad.