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Golden, buttery puff pastry turnovers filled with a creamy mixture of lump crab meat, seared shrimp, cream cheese, and melted mozzarella, seasoned with Old Bay and parsley for a rich, portable, and flavorful seafood treat.

Ingredients

Scale
  • 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

Instructions

  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 seasoning, 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 shape, 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.

Notes

Keep puff pastry ice-cold until just before assembly for best flakiness., Dry crab meat thoroughly and cool shrimp to avoid soggy pastry., Use low-moisture mozzarella and do not overfill pies to prevent leaks., Crimp edges tightly and add vent holes for steam release and crispy crust., Egg wash adds shine and golden color; optional sprinkle of Parmesan or coarse salt enhances texture., These pies can be made ahead, frozen unbaked, or refrigerated after baking., Reheat leftovers in oven or air fryer to maintain crispness; avoid microwaving., For mini hand pies, cut smaller pastry circles and reduce baking time slightly., Substitute seafood fillings with lobster, smoked salmon, or a vegetarian blend as desired.

Nutrition

Find it online: https://cozyovenkitchen.com/extra-flaky-seafood-stuffed-hand-pies/