Directions

• Preheat oven to 350°F.  In a small bowl, thoroughly combine seasoning mix; set aside.  In a large heavy skillet, preferably cast iron, make a roux by heating the oil over high heat.  Gradually add the flour, whisking carefully and vigorously after each addition until smooth.  Continue whisking until the roux is the color of peanut butter.  Add the onions, bell peppers, green onions and celery.  Cook, whisking constantly, until vegetables begin to soften, about 5 minutes.  Add garlic; cook an additional 2 minutes.  Remove from heat. 
• Place the cream in a medium saucepan and bring to a simmer over medium-high heat.  Gradually add roux mixture to cream, whisking after each addition until dissolved.  Reduce heat to medium-low and stir in seasoning mix and crawfish; cook until crawfish are heated through, about 5 minutes.  Add butter and stir until melted.  Remove pan from heat and set aside while you prepare the bite-size pie crusts. 
• For the crusts, roll out one pie dough round on a lightly floured work surface.  Using a 2-inch round cookie cutter, cut out 24 circles (you may need to collect and roll out the scraps for the last 2 or three).  Press the dough circles into the bottom of a mini-muffin pan. Spoon approximately 2 teaspoons of the crawfish mixture into each pastry.  Repeat process with remaining ingredients.  Bake until filling is bubbly and crust is golden brown, 15-18 minutes.