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Cajun Shrimp Hand Pies

Course Appetizer, Snack
Total Time 2 hours
Servings 15

Ingredients

Pie Dough

  • 2 cups flour
  • 1/2 tsp salt
  • 6 tbsp butter
  • 1 egg
  • 1/4 cup buttermilk

Filling

  • 20 shrimp 31-45 peeled, deveined, and chopped
  • 1 cup onion diced 1/2 onion
  • 1 clove garlic 1 tsp
  • 2 tbsp green onion chopped 1 onion
  • 1 rib celery diced 1/2 cup
  • 1-2 roasted red peppers diced 1/2 cup
  • 1 tomato diced 1 cup
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/4 tsp old bay seasoning
  • 1/16 tsp cayenne
  • 1/4 tsp paprika
  • 1/8 tsp pepper
  • 1 pinch allspice
  • 1 tsp oregano
  • 1/4 cup chicken or fish stock
  • 1 tsp lemon juice
  • 1 tbsp parsley
  • salt to taste
  • oil for frying
  • lemon wedges to serve

Instructions

Pie Dough

  • Mix the flour and salt. Cut in the butter. Whisk the egg and buttermilk together. Stir the liquid into the dry ingredients. Knead the dough 3-5 times until smooth. Form a disc, wrap, and refrigerate for at least 30 minutes up to 2 days.
  • Dust a surface with flour and roll the dough to 1/4 inch thickness. Cut out rounds with a 4 1/2 inch cutter. Gather the scraps, reroll, and cut out rounds. Discard any scraps. Yield 14-16 rounds. Refrigerate for 15 minutes.

Filling

  • Melt the butter and oil in a large skillet over medium-high heat. Add the onions and sweat until softened. Add the celery, pepper, and garlic. Cook for 2 minutes. Mix in the old bay, cayenne, paprika, allspice, pepper, and oregano. Add the tomato and stock. Allow the liquid to reduce and add the shrimp, green onion, and parsley. Cook until the shrimp turn pink and remove from heat. Add the lemon juice and season with salt. Cool completely before filling the pies.
  • Lay out the dough rounds and place 1-1 1/2 tbsp in the center. Brush the edge with water and fold in half. Press to seal the edges together. Starting on one side, fold the corner toward the filling and press down. Another corner will be formed. Take the new corner and fold it toward the filling and press down. Repeat this process until you reach the end of the pie. At the end of the pie take the remaining dough folding it underneath the pie and press. Repeat this process until all of the hand pies are made. These can be made a day or two in advance.
  • Heat a pot of oil to 350 degrees. Fry the pies until golden brown. Drain on paper, season with salt, and serve with lemon wedges.