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Sheet Pan Seafood Stuffed Hand Pies

Flaky puff pastry hand pies stuffed with a creamy seafood filling of shrimp and crab, served over a crunchy cabbage slaw and drenched in a thick avocado sauce.

  • Total Time: 55 minutes
  • Yield: 6 1x

Ingredients

Scale
  • The Handheld Pies:
  • 2 sheets pre-made puff pastry (or low-carb dough), chilled
  • 1 cup lump crab meat
  • 0.5 lb raw shrimp, peeled, deveined, and chopped
  • 4 oz cream cheese, softened
  • 2 cups low-moisture mozzarella cheese, shredded
  • 2 tbsp mayonnaise
  • 2 cloves garlic, minced
  • 1 tsp Old Bay seasoning
  • 1 tbsp butter
  • Salt and black pepper to taste
  • 1 large egg, beaten with 1 tsp water (for egg wash)
  • The Crunchy Slaw:
  • 2 cups shredded purple cabbage
  • 1 tbsp lime juice
  • The Thick Pale Green Avocado Drip:
  • 1 ripe avocado
  • 1/4 cup sour cream or Greek yogurt
  • 1 clove garlic, minced
  • 1 tbsp lime juice

Instructions

  1. Cook the Shrimp: Heat the butter in a hot skillet. Sauté the chopped raw shrimp and minced garlic for exactly 60 seconds until the edges turn beautifully bright pink. Set aside to cool completely.
  2. Make the Seafood Filling: In a medium bowl, heavily mix the softened cream cheese, mayonnaise, Old Bay seasoning, salt, and black pepper until completely smooth. Gently fold in the lump crab meat, shredded mozzarella, and the cooled bright pink shrimp.
  3. Assemble the Hand Pies: Roll out the chilled puff pastry (or low-carb dough) and cut out six 5-inch circles. Place a generous scoop of the thick seafood mixture onto the center of each disc. Fold the dough over into a half-moon shape, press out the air, and crimp the edges firmly with a fork to seal.
  4. Bake to Flaky Golden: Place the hand pies on a lined baking tray for an easy, low-friction sheet pan cleanup. Brush the tops evenly with the beaten egg wash and cut two small slits for ventilation. Bake in an oven preheated to 400°F (204°C) for 20 to 25 minutes until the pastry is deeply golden-brown and flaky.
  5. Make the Slaw and Drip: Toss the shredded purple cabbage with a splash of lime juice to create your vibrant crunchy slaw base. In a blender, combine the ripe avocado, sour cream, garlic, and lime juice. Blend until completely smooth to create a rich, thick pale green avocado sauce.
  6. Assemble and Drip: Serve the hot, flaky hand pies over a generous bed of the vibrant crunchy purple cabbage slaw. Flood the handheld pies entirely with a massive, heavy, scroll-stopping thick pale green avocado sauce drip! Serve warm.
  • Author: Chef Stella
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes

Nutrition

  • Calories: ~520 kcal per serving