|Crayfish tails||1 Pound|
|Green onions||2 Tablespoon|
1)In a pan, melt margarine saute onion and celery until tender.
2)Add crayfish tails and 1/2 cup water, cover the pan and simmer until crayfish tails are tender.
3)In a small bowl, mix cornstarch with 1/4 cup water and add it to crayfish mixture.
4)Let it simmer until thickened. Keep stirring.
5)Add seasonings and green onions. Remove from heat and cool.
6)Take 6 individual pie pans and line them with 2/3 of the pastry.
7)Divide remaining pastry into 6 parts and roll thin for top crusts.
8)Pour filling into pastry-lined pans and cover.
9)Seal edges and slash top crusts.
10)Bake at 425 degrees for 20 minutes or until lightly browned.
11)Serve the crayfish hot.