Catfish and Goat Cheese Pastries

Try this as a grown-up alternative to pizza one night.

1 15-ounce package folded, refrigerated, unbaked piecrusts (2 crusts)
1 medium onion, chopped
1 garlic clove, minced
3 tablespoons butter or margarine
1 1/2 pounds U.S. Farm-Raised Catfish fillets, cubed
8 ounces fresh goat cheese or soft-style cream cheese
2 tablespoons chopped fresh basil OR 1 teaspoon dried basil, crushed
 
1. Let piecrusts stand at room temperature for 10 to 15 minutes according to package directions. Unfold piecrusts. Place on ungreased baking sheet.
2.  In a saucepan, cook onion and garlic in butter or margarine until tender. Add catfish; cook and stir about 5 minutes or until fish flakes easily. Use spoon to break fish into small pieces.
3. Add goat cheese or cream cheese and basil. Cook and stir until cheese melts. Remove from heat.
4. Spoon half of the catfish mixture onto half of each piecrust. Moisten edges with water. Fold piecrusts in half; turn edges under. Seal edges with the tines of a fork. For smaller pastries, cut piecrusts into thirds.
5. Prick top of piecrust and brush with milk. Bake in a 375 degree oven for 25 to 30 minutes or until pastry is brown. Cut into wedges and serve warm.
 
Notes:
Makes 2 pastries or 8 servings.