Shrimp Hand Pies
Classic Southern shrimp hand pie recipes are found in many Junior League cookbooks and vintage Creole recipe booklets. They’re a first cousin to the crawfish pie, which makes them an official Louisiana favorite as an appetizer or for lunch with a salad. Brush each pie with Blue Plate Mayo – it’s an easy version of an egg wash.
Prep Time:
30 mins.
Cook Time:
15 mins.
Yield:
14 hand pies
Ingredients
- 4 tablespoons unsalted butter
- 1 cup finely chopped onion
- 1 cup sliced button mushrooms
- 1/4 cup finely chopped green bell pepper
- 1/4 cup finely chopped celery
- 2 finely chopped green onions, about 1/4 cup
- 2 teaspoons tomato paste
- 2 teaspoons Creole seasoning
- 1 pound raw shrimp, peeled and deveined, cut into bite size pieces
- 1/4 cup heavy cream
- 3 tablespoons dry sherry (or clam juice or chicken stock)
- 1/4 cup Blue Plate® Mayonnaise + extra for brushing the pies
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 1 package pie dough (enough for 2 9-inch pies), refrigerated
Directions
- Make the filling: Heat the butter in a large skillet over medium heat. Add the onion and mushrooms and cook, stirring occasionally, until the mushrooms are golden brown, about 5 to 7 minutes. Add the bell pepper, celery and green onion and continue to cook until all the vegetables are tender, about 2 to 3 minutes.
- Add the tomato paste and Creole seasoning and stir to combine. Add the shrimp, heavy cream and sherry and cook, stirring until the shrimp are cooked through and have turned opaque, about 3 to 4 minutes.
- Remove from heat and cool down for 5 minutes. Add the mayonnaise, lemon juice and parsley. Place the filling in a covered container in the refrigerator for at least 30 minutes before making the pies. (The filling can be made a day in advance and refrigerated.)
- Make the hand pies: Preheat the oven to 375°F. Line a baking sheet with parchment or wax paper. Remove the dough from the refrigerator and unroll one sheet at a time. Roll the dough out slightly on a floured surface and cut into 4-inch rounds, about 6 rounds per sheet. Save the dough scraps to make more rounds. (Form the scraps into a ball and roll out to 1/8 inch thick as needed to make more rounds.) Spoon 3 to 4 tablespoons of the filling in the middle of each round.
- Brush each round with a small amount of mayonnaise. Fold the dough over to form a half moon. Using a fork, crimp the edges to seal. Brush each pie with ½ to 1 teaspoon of mayonnaise as an egg wash. Repeat the process with the remaining pie dough and filling.
- Arrange the pies on a baking sheet lined with parchment paper and bake until golden brown and heated through, about 15 to 20 minutes. Serve warm.
- Kitchen Tip:
- Shrimp Hand Pies can be made ahead of time and frozen.
- To oven cook from frozen, arrange pies on a parchment lined baking sheet and bake at 375°F until golden brown, 20 to 25 minutes.
- To air-fry from frozen, preheat the air fryer to 360℉. Make 3 small cuts with a sharp knife on the top of each pie to prevent them from popping open in the air fryer. Brush ½ teaspoon of mayonnaise on the top of each hand pie. Place 2 to 4 (depending on the size of the air fryer) pies in the air fryer and cook for 8 to 10 minutes or until brown and bubbly. Repeat with remaining hand pies.
