You can give them a fancier look by fluting the edges, or a rough, homemade look by just rolling the edges up. Either way they're creamy, savory, and very, very good.
In addition to being a terrific snack, you can serve them with a green salad for dinner, and they're great as a hearty homemade lunch to take to the office.
(View the Full Size Photo of Shrimp and Feta Hand Pies)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 8 oz medium or large cooked shrimp, peeled & deveined
- 1/2 cup finely crumbled feta cheese
- 2 Tbsp finely chopped shallots (or onion)
- 1 tsp lemon juice
- 1/2 tsp dried oregano
- 1 tsp olive oil
- 1/4 tsp black peppper
- 15 oz package refrigerated pie crust sheets (2 rolled sheets)
Unroll the pie crust dough on a lightly floured work surface. Wet a one-inch border around the edge, then wet a one-inch wide 'X' across the dough (like the spokes of a wheel.) You'll end up with four triangular 'dry spots' on the dough.
Divide the filling between the four triangles, then lay the second sheet of dough on top. Starting from the middle and working toward the edges, press out the air while sealing the dough around the filling. Cut the dough to separate the triangles, then fold or roll the edges.
Place the pies on a non-stick baking sheet. Brush with olive oil and sprinkle with a little coarse salt, if desired. Bake at 425 degrees for 12-15 minutes or until golden.
Makes 4 Shrimp and Feta Hand Pies.