Extra-Flaky Seafood Stuffed Hand Pies

These extra-flaky seafood hand pies bring together cold, buttery puff pastry with a creamy filling of tender lump crab and quickly seared shrimp, making for a delicious, portable treat. You’ll get six golden turnovers that bake up crisp on the outside while holding a warm, melty seafood filling inside—perfect for quick weeknight meals, appetizers, or impressive party snacks. From start to finish, you’re looking at about 55 minutes, including a short resting time to let the flavors settle.

Seafood hand pies like these are a game-changer when you want something that feels upscale but comes together with minimal fuss. The secret is the cold, buttery puff pastry that bakes up perfectly flaky, wrapping a rich and creamy filling made from lump crab and lightly seared shrimp, melted mozzarella, and a hint of Old Bay. Each bite is a satisfying mix of crisp outside and gooey inside.

Keep scrolling to find a detailed ingredient list and an easy-to-follow method that starts with searing shrimp and finishes with perfectly golden hand pies. Alongside the recipe, you’ll find plenty of tips for getting the flakiest pastry, ideas for swapping in different flavors, plus handy make-ahead and storage notes—so you feel confident whipping up these seafood hand pies anytime, whether it’s a casual weeknight dinner or a special occasion platter.

• Yields: 6 handheld turnovers perfect for sharing
• Total time (prep, cook, rest): about 55 minutes
• Main ingredients: store-bought puff pastry, lump crab, shrimp, cream cheese, and shredded mozzarella

Why They’re Worth Making

• Super flaky, buttery crust that tastes like a restaurant dish without the fuss—think a seafood pie like Florida-Style Shrimp and Crab Pie.
• Deliciously creamy seafood filling with crab, shrimp, and melty mozzarella for richness—similar to these Creamy Baked Seafood Stuffed Shells with Garlic Sauce.
• Quick sear on shrimp locks in flavor and keeps them tender, not rubbery.
• Handheld and easy to transport, making them ideal for parties or easy dinners.
• Make-ahead and freezer-friendly so you can batch prep and enjoy later.

What You Need

• 2 sheets pre-made puff pastry, well chilled
• 1 cup lump crab meat, checked and patted dry
• ½ pound raw shrimp, peeled, deveined, and cut into thirds
• 4 ounces cream cheese, softened at room temperature
• 2 cups shredded low-moisture mozzarella cheese
• 2 tablespoons mayonnaise
• 2 garlic cloves, finely minced
• 1 teaspoon Old Bay seasoning
• Pinch of fine sea salt
• Freshly cracked black pepper, to taste
• 1 tablespoon fresh Italian parsley, finely chopped (plus extra for garnish)
• Butter or oil, a small knob for searing shrimp (optional but recommended)
• Egg wash: 1 large egg beaten with 1 teaspoon water

How to Assemble and Bake

1. Preheat oven to 400°F (204°C); line a baking sheet with parchment and place it on the middle rack to heat.
2. Press lump crab meat between paper towels to remove excess moisture.
3. Heat a small knob of butter or oil in a skillet and sauté minced garlic with shrimp for about 60 seconds, until shrimp edges turn pink; remove and cool completely.
4. In a medium bowl, whisk together softened cream cheese, mayonnaise, Old Bay, salt, and pepper until smooth.
5. Fold in drained crab, cooled shrimp, shredded mozzarella, and chopped parsley, mixing gently to combine.
6. On a cool work surface, roll out chilled puff pastry and cut six 5-inch circles.
7. Spoon 2 to 3 rounded tablespoons of filling onto the center of each pastry circle, leaving a ½-inch border.

8. Fold each circle in half into a half-moon, press out air pockets, and seal edges by crimping with a floured fork.

   

9. Beat 1 large egg with 1 teaspoon water to make an egg wash; brush tops of each pie and cut two small slits in the top for steam.
10. Carefully transfer the pies to the preheated baking sheet.
11. Bake at 400°F (204°C) for 20 to 25 minutes, until puffed and deeply golden.
12. Let the pies cool on a wire rack for 5 minutes to allow the filling to set.

Pro Tips for Flaky Results

• Keep your puff pastry ice-cold until the very last second. Warm pastry won’t puff up well and tends to get greasy.
• Make sure to press crab meat dry and cool the shrimp fully before mixing the filling—this helps keep the pastry crisp instead of soggy.
• Use low-moisture mozzarella cheese to avoid extra liquid in the filling. A fine shred helps it melt nicely and evenly.
• Don’t overfill the pastry circles. Leaving a ½-inch border makes sealing much easier and prevents leaks.
• Crimp edges tightly with a fork and create small vent holes so steam can escape, keeping the crust flaky and golden. For a step-by-step example of sealing and venting puff pastry, see Puff Pastry Cheese Pockets.
• Egg wash gives the pies a beautiful shine and color. For extra texture, try a sprinkle of grated Parmesan or coarse sea salt before baking. For a visual of the glossy, deeply golden finish, check out Hot Honey & Goat Cheese Upside-Down Hand Pies.

Flavor Swaps and Add-Ins

• Swap seafood options by using cooked lobster meat or flaked smoked salmon instead of, or mixed with, the crab.
• If fresh crab isn’t available, canned lump crab works well—just drain and pat it super dry first.
• Try different cheeses like shredded Gruyère or a sharp cheddar for a new flavor twist.
• Want a little heat? Add finely chopped jalapeño or a dash of cayenne pepper into the filling (for spice inspiration, see Fiery Cajun Shrimp Stuffed Jalapeños).
• Make mini seafood hand pies by cutting smaller circles (2.5 to 3 inches) for bite-sized party appetizers, such as Crispy Shrimp Salad Wonton Cups. Just reduce the baking time slightly.
• If you want a vegetarian version, swap the seafood for a creamy mix of chopped artichoke hearts, spinach, and roasted mushrooms.

Storage, Freezing, and Reheating

Store leftover baked seafood hand pies in an airtight container in the fridge for up to three days. When you’re ready to enjoy them, reheat in a 350°F (177°C) oven for about 10 minutes or use an air fryer at 360°F (182°C) for around 4 minutes to bring back that flaky crispness. Avoid the microwave because it will make the pastry soggy.

For freezing, arrange the unbaked pies on a baking sheet and freeze until firm. Then transfer them to a sealed freezer bag and freeze for up to a month. To bake, place the pies directly from frozen onto a hot baking sheet and bake at 400°F (204°C), adding 5 to 8 extra minutes until golden and puffed. Alternatively, you can thaw them overnight in the fridge before baking at the regular time. The same bake-from-frozen approach works well for other seafood pastries like our Citrus Butter Crab Stuffed Biscuits.

Answers to Common Questions

Q: Can I use frozen puff pastry? A: Absolutely! Just thaw it according to package directions and keep it as cold as you can while working to get that perfect puff.

Q: Can I make these seafood hand pies ahead of time? A: Yes! You can either assemble and freeze them unbaked, or bake and refrigerate for up to three days. Just reheat in the oven or air fryer to keep them crispy.

Q: What if I only have canned crab? A: No problem—just make sure to drain and thoroughly pat the crab dry before mixing it into the filling; for more tips on handling lump crab, see these pan-seared crab cakes.

Q: How do I avoid a soggy bottom crust? A: Preheating your baking sheet helps to crisp up the bottom layer quickly. Also, drying the crab meat, cooling the shrimp well, and using low-moisture cheese keeps the filling from getting watery.

Q: Is the seafood fully cooked in these pies? A: The shrimp are briefly seared to start so they finish cooking in the oven but stay tender—this creamy garlic shrimp method shows timing for a quick, tender sear. Lump crab meat is typically pre-cooked. If you use raw larger shrimp, just be sure they’re fully cooked before assembling.