Cheesy Shrimp Stuffed Hand Pies
👩🍳 Step-by-Step Instructions
- Sauté the Shrimp: Melt the butter in a skillet over medium heat. Add the minced garlic and cook for 60 seconds until fragrant. Toss in your chopped shrimp pieces, seasoning with a pinch of salt, pepper, and your Old Bay or paprika. Sauté for just 2 to 3 minutes until the shrimp turns pink and opaque. Remove from the heat and drain any excess liquid.
- Mix the Cheesy Filling: In a medium bowl, combine the cooked garlic shrimp, shredded cheese, softened cream cheese, and chopped fresh parsley. Stir thoroughly until a thick, uniform, cheesy mixture forms.
- Prep the Pastry: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Roll out your thawed puff pastry sheets on a lightly floured surface. Cut into 4 equal squares or use a circular cutter to create your rounds.
- Assemble the Hand Pies: Spoon roughly 2 to 3 tablespoons of the cheesy shrimp filling into the center of each pastry shape, leaving a clean border around the edges. Brush the clean border lightly with your egg wash.
- Seal and Vent: Fold the pastry over the filling to create a triangle or half-moon shape. Use a fork to crimp and press the edges firmly together to seal the cheese inside. Transfer the pies to your prepared baking sheet. Using a sharp knife, prick or slice a tiny “X” into the top of each pastry to let steam escape.
- Bake to Golden Perfection: Brush the tops of the hand pies generously with the remaining egg wash, then scatter your breadcrumbs or grated Parmesan over the top for an extra-crispy bakery look. Bake for 18 to 20 minutes until the pastry is deeply golden, puffed, and flaky. Let them rest for 5 minutes before serving so the molten cheese sets slightly.
