Easy Sheet Pan Seafood Hand Pies for Lunch

Sheet Pan Seafood Stuffed Hand Pies – The Ultimate Quick Dinner

In just 45 minutes, you can pull together an impossibly flaky, golden hand pie filled with tender shrimp and crab, all baked on a single sheet pan. This quick dinner delivers buttery pastry wrapped around a creamy, seasoned seafood filling with zero deep-frying and minimal cleanup. These hand pies hit that perfect sweet spot between crispy and tender, with a rich, savory center that feels like a seaside indulgence.

I first made these on a rainy Tuesday when I was craving crab cakes but refused to stand over a skillet. That evening, my six-year-old ate two full pies before I could even sit down. They have become our go-to weeknight bake ever since. Even if you are new to pastry, this recipe keeps things completely fuss-free. There is no tricky folding, no soggy bottoms, and no greasy stove.

Why You’ll Love This Recipe

• Everything bakes on one sheet pan, so you get a gorgeous dinner without a mountain of dishes
• The filling uses pre-cooked shrimp and lump crab, making assembly fast and mess-free
• Each pie comes out perfectly golden and crispy, with a creamy, well-seasoned interior
• This is the kind of comfort food that feels fancy enough for guests but stays simple enough for a Tuesday
• No deep frying required, so these hand pies are lighter and less greasy than traditional versions

Ingredients

• 1 sheet frozen puff pastry, thawed
• 8 ounces cooked shrimp, roughly chopped
• 6 ounces lump crab meat, picked over for shells
• 4 ounces cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons finely chopped green onions
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 large egg, beaten with 1 tablespoon water for egg wash
• Sesame seeds or flaky sea salt for topping, optional

Instructions

• Preheat the oven to 400°F and line a sheet pan with parchment paper
• In a medium bowl, combine softened cream cheese, mozzarella, Parmesan, green onions, lemon juice, Dijon mustard, garlic powder, smoked paprika, salt, and pepper until smooth
• Gently fold in the chopped shrimp and lump crab meat, being careful not to break up the crab too much
• On a lightly floured surface, roll out the thawed puff pastry into a 12-inch square and cut into four even rectangles
• Spoon about 1/3 cup of the seafood filling onto the center of each rectangle, leaving a clean border around the edges
• Brush the edges of each rectangle with a little egg wash, then fold the pastry over to form a triangle or rectangle, pressing the edges firmly to seal
• Crimp the edges with a fork to secure the seal and place the pies on the prepared sheet pan
• Brush the tops of each pie with egg wash and sprinkle sesame seeds or flaky sea salt if using
• Cut two small slits in the top of each pie to allow steam to escape
• Bake for 20 to 25 minutes, until the pastry is deeply golden and puffed
• Let the pies rest for 5 minutes before serving warm with lemon wedges or a side salad

Pro Tips

• Make sure the cream cheese is fully softened before mixing to avoid any lumpy spots in the filling
• Do not overfill the pies, as the filling will puff up during baking and may cause the seams to burst open
• Chill the assembled pies in the freezer for 10 minutes before baking, this keeps the butter in the pastry cold and produces a flakier crust
• If the pastry seems too soft at any point, slide it onto a tray and pop it into the fridge for a few minutes
• You will know the pies are done when the pastry is a rich golden brown all over and the bottom feels firm to the touch when lifted slightly

Variations

• Swap the shrimp and crab for flaked salmon or canned tuna mixed with the same cheese base for a budget-friendly twist
• Add a teaspoon of Old Bay seasoning or cayenne pepper to the filling for a spicier, more coastal flavor
• Use chopped cooked lobster in place of the crab meat for an extra decadent version
• Swap the mozzarella for crumbled feta or goat cheese and add a handful of fresh dill for a Mediterranean take

Frequently Asked Questions

• Can I use homemade pie dough instead of puff pastry? Yes, homemade pie dough or store-bought pie crust works well, though the texture will be more like a turnover than a flaky pastry
• How do I store leftover hand pies? Place them in an airtight container in the refrigerator for up to three days, then reheat in a 350°F oven for about 10 minutes to restore crispness
• Can I freeze these before baking? Absolutely, assemble the pies and freeze them on the sheet pan until solid, then transfer to a freezer bag. Bake directly from frozen, adding 5 to 8 extra minutes
• What can I serve alongside these hand pies? A simple green salad with lemon vinaigrette or a side of roasted asparagus works beautifully to balance the richness
• Can I use canned crab meat? Yes, just drain it well and pat it dry with paper towels to avoid making the filling watery
• Do I need to thaw the shrimp first? Use pre-cooked shrimp that are fully thawed, then pat them dry before chopping to keep the filling from becoming soggy

More Recipes You’ll Love

• Creamy Shrimp and Crab Lasagna
• Sheet Pan Garlic Butter Crab Bites
• Cheesy Garlic Shrimp Toast Melts
• Blackened Cajun Catfish with Shrimp and Sausage Grits
• Honey Chili Crisp Shrimp Tacos

Shaykee

I’m Shaykee—born in Morocco, seasoned across continents. From airplane galleys to home kitchens, I share the flavors and stories that shaped my journey.