Cheesy Garlic Shrimp Hand Pies are golden, flaky pastry pockets filled with creamy garlic shrimp, melted mozzarella, and a touch of paprika. They are crisp on the outside, rich and savory inside, and perfect as appetizers, party snacks, lunch, or a simple seafood dinner.
Why You’ll Love This Recipe
These hand pies are easy to make with refrigerated pie crust or puff pastry, which saves time without sacrificing flavor. The filling is creamy, cheesy, garlicky, and packed with tender shrimp in every bite.
They are also great for gatherings because they are individually portioned and easy to serve. You can enjoy them warm from the oven with dipping sauce, a salad, or a simple side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the filling:
1 pound shrimp, peeled, deveined, and finely chopped
1 tablespoon butter
3 garlic cloves, minced
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1/4 teaspoon paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
For the hand pies:
2 refrigerated pie crusts or 2 puff pastry sheets, thawed if frozen
1 large egg, beaten
1 tablespoon fresh parsley, chopped, for garnish
Directions
Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Melt the butter in a skillet over medium heat. Add the minced garlic and chopped shrimp. Cook for 2 to 3 minutes, stirring often, until the shrimp turn pink and are just cooked through.
Remove the skillet from the heat. Stir in the softened cream cheese, mozzarella cheese, paprika, parsley, salt, and black pepper. Mix until the filling is creamy and well combined.
Roll out the pie crusts or puff pastry sheets on a lightly floured surface. Cut into medium circles using a round cutter or small bowl.
Spoon a small amount of shrimp filling onto one half of each circle. Fold the dough over the filling to form a half-moon shape. Press the edges together, then seal with a fork.
Brush the tops with beaten egg. Place the hand pies on the prepared baking sheet.
Bake for 18 to 22 minutes, or until golden brown, crisp, and flaky. Let them cool for a few minutes, then garnish with parsley and serve warm.
Servings and timing
Servings: 8 hand pies
Prep time: 20 minutes
Cook time: 22 minutes
Total time: 42 minutes
Variations
For extra flavor, add a pinch of chili flakes or cayenne pepper to the shrimp filling.
You can replace mozzarella with cheddar, Monterey Jack, or a mild cheese blend.
For a fresher filling, add finely chopped green onions, spinach, or diced bell pepper.
For mini appetizers, cut smaller circles and reduce the baking time slightly.
Storage/Reheating
Store leftover hand pies in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 8 to 10 minutes, or until warmed through and crisp again. An air fryer also works well at 350°F for 4 to 6 minutes.
Avoid microwaving if possible, because it can make the pastry soft.
FAQs
Can I use frozen shrimp?
Yes. Thaw the shrimp completely, pat them dry, then chop before cooking.
Can I use puff pastry instead of pie crust?
Yes. Puff pastry gives a lighter, flakier texture, while pie crust gives a buttery, tender bite.
Can I make these hand pies ahead of time?
Yes. Assemble them, cover, and refrigerate for up to 24 hours before baking.
Can I freeze them?
Yes. Freeze unbaked hand pies on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
What cheese works best?
Mozzarella melts beautifully, but cheddar, Monterey Jack, or a mild cheese blend also works.
How do I keep the filling from leaking?
Do not overfill the pies, and make sure the edges are firmly sealed with a fork.
Can I make them spicy?
Yes. Add chili flakes, cayenne pepper, or a little hot sauce to the filling.
What can I serve with them?
Serve with garlic butter, spicy mayo, marinara sauce, lemon sauce, or a fresh green salad.
Can I use cooked shrimp?
Yes. Chop cooked shrimp and mix it with the creamy cheese filling, but do not cook it too long.
How do I know they are done?
They are ready when the pastry is golden brown, crisp, and fully puffed.
Conclusion
Cheesy Garlic Shrimp Hand Pies are rich, flaky, and full of creamy seafood flavor. With simple ingredients and easy steps, they make a delicious appetizer, snack, or quick meal that feels special without being complicated.
Cheesy Garlic Shrimp Hand Pies are flaky, golden pastry pockets filled with creamy garlic shrimp, melted cheese, and herbs. They are savory, rich, and perfect as appetizers, snacks, or a light seafood meal.
Ingredients
1 pound shrimp, peeled, deveined, and finely chopped
1 tablespoon butter
3 garlic cloves, minced
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1/4 teaspoon paprika
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped
2 refrigerated pie crusts or 2 puff pastry sheets
1 large egg, beaten (for egg wash)
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Melt butter in a skillet over medium heat and sauté garlic for 30 seconds.
Add chopped shrimp and cook for 2–3 minutes until pink and cooked through.
Remove from heat and stir in cream cheese, mozzarella, paprika, salt, pepper, and parsley until creamy.
Roll out pie crust or puff pastry and cut into circles.
Spoon filling onto one half of each circle, leaving edges clear.
Fold dough over to form half-moons and seal edges with a fork.
Brush tops with beaten egg.
Bake for 18–22 minutes until golden and flaky.
Cool slightly, garnish with parsley, and serve warm.
Notes
Do not overfill to prevent leaking during baking.
Puff pastry creates a lighter, flakier texture than pie crust.
Frozen shrimp must be fully thawed and patted dry before cooking.
Hand pies can be assembled ahead and refrigerated for 24 hours.
Best served warm with dipping sauces like garlic mayo or marinara.
