1 lb. crayfish tails, boiled in seasoning & peeled
1 bunch green onions, finely chopped
1/4 c. flour
1 can each cream of mushroom & celery soups
16-20 sm. pastry shells
1 stick butter
2 tbsp. cooking sherry (Reese wine)
Salt & pepper to taste

Melt butter over medium heat, add green onions and cook in butter for 5 minutes. Add flour and blend until bubbly. Add soups and cook 5 minutes longer. Add crayfish and cooking sherry, salt and pepper. Simmer until warm. Fill pastry shells and bake at 350 degrees until brown. Serves 6 to 8.