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Creamy Seafood Stuffed Hand Pies

Delightfully versatile, these creamy seafood stuffed hand pies combine shrimp and crab meat enveloped in flaky pastry, perfect for appetizers or light meals.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 pieces
Course: Appetizer, Dinner, Lunch
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup lump crab meat Ensure it's lump crab meat for the best flavor.
  • ½ lb shrimp, peeled, deveined, and chopped Adjust shrimp amount based on preference.
  • 4 oz cream cheese, softened Allow it to sit at room temperature for easy mixing.
  • 1 cup mozzarella cheese, shredded Use fresh mozzarella for the best melting texture.
  • 2 tbsp mayonnaise
  • 2 cloves garlic, minced Adjust based on favorite flavor intensity.
  • 1 tsp Old Bay seasoning Traditional seasoning for seafood.
  • Salt, to taste
  • Black pepper, to taste
  • 1 tbsp fresh parsley, chopped For garnish.
  • 1 egg beaten (for egg wash) Gives the pie a golden finish.
For the crust
  • 2 refrigerated pie crusts or puff pastry sheets Puff pastry gives a lighter texture.

Method
 

Preparation
  1. In a skillet, cook shrimp with minced garlic until just tender. Allow to cool slightly.
  2. Combine cooled shrimp with crab meat, cream cheese, mozzarella, mayonnaise, Old Bay seasoning, salt, and black pepper, mixing until creamy and well blended.
Assembling the hand pies
  1. Roll out the pastry and cut it into circles.
  2. Place a generous spoonful of the filling in the center of each piece.
  3. Fold each dough circle over the filling to form half-moons and press the edges firmly with a fork.
  4. Brush the tops with beaten egg.
Baking
  1. Preheat your oven to 400°F (200°C).
  2. Bake for 20–25 minutes until puffed, golden brown, and crisp.
Serving
  1. Sprinkle with fresh parsley before serving warm.
  2. Pair with a simple garlic cream dipping sauce for extra indulgence.

Notes

Make the filling in advance to save time. Consider substituting with phyllo dough for a lighter option. Store leftovers in an airtight container for up to three days or freeze before baking.