Mini Shrimp Pies (and awesome crust for other mini pies)

I got this from a friend but the recipe is from the food network .com I have made my modifications (that I got from the comments of the website) I'm not going to lie, this is not an easy recipe, it takes some work and a lot of time (especially for what I'm use to) but it is well worth it.

The filling is enough for double the amount of crust. I just saved the leftovers and made more crust the next day. Also I made extra crust and used it to make mini apple pies and it was delicious!

Ingredients

Crust:

• 8 tablespoons butter, cubed and softened
• 1 (3-ounce) package cream cheese, softened
• 1 cup all-purpose flour

Filling:

• 6 tablespoons butter, sliced
• 6 tablespoons all-purposes flour
• 1 large yellow onion, diced
• 4 stalks celery, diced
• 2 small carrots, diced
• 1 bunch scallions, diced (long, thin, green onion)
• 1 green pepper, diced
• 2 shallots, diced (red onion)
• 1 pound frozen crawfish tails, thawed (or shrimp)
• 3 tablespoons Cajun seasoning
• Kosher salt and freshly ground black pepper
• 2 cups chicken stock (chicken broth)

Directions

Preheat oven to 325 degrees F.

For the crust: In a large bowl, blend together the butter and cream cheese. Stir in flour and chill for 1 hour in the refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. To form bottom portions of dough, create dough balls approximately 1-inch in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown, about 20 minutes.

For the filling: In a saucepan saute all vegetables until soft, about 5 to 10 minutes. In a different saucepan add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Combine the roux and vegetables. Add crawfish, Cajun seasoning, and salt and pepper to taste. Saute mixture for 2 to 3 minutes. Add chicken stock and cook, stirring, until mixture boils and thickens. Spoon mixture into crusts. Top with circles of unbaked dough cut from the reserved 1/3 of original dough. Make a small slit in the top of the dough to allow steam to escape. Bake for 20 to 25 minutes or until golden brown. Serve while warm.