Po boy pies are a handheld twist on the classic New Orleans po boy sandwich, stuffing the iconic fried shrimp and remoulade flavors into a golden, flaky pastry pocket. These pies are perfect for game day, parties, or a fun weeknight dinner, and they come together with store-bought pie dough and a quick pan fry. The creamy, spicy remoulade sauce inside pairs beautifully with the crispy crust, and the simple sides of seasoned fries and a tangy slaw round out the meal.
Ingredients
- 1 lb (450 g) raw shrimp, peeled, deveined, and chopped into 1/2-inch pieces
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) Creole mustard (or whole-grain mustard)
- 1 tbsp (15 ml) hot sauce (e.g., Tabasco)
- 1 tsp (5 ml) Worcestershire sauce
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1/4 cup (25 g) finely chopped green onions
- 2 tbsp (30 g) finely chopped celery
- 1 tbsp (15 g) finely chopped fresh parsley
- 1 large egg, beaten (for egg wash)
- 2 sheets (14.1 oz / 400 g total) refrigerated pie crusts (or homemade for 2 crusts)
- Vegetable oil, for frying (about 2 cups / 475 ml)
- For the sides: 2 lb (900 g) frozen French fries, 4 cups (340 g) shredded cabbage, 1/2 cup (120 ml) buttermilk, 1/4 cup (60 ml) mayonnaise, 1 tbsp (15 ml) apple cider vinegar, 1 tsp sugar, salt and black pepper to taste
Instructions
- Make the remoulade filling: In a medium bowl, stir together the mayonnaise, Creole mustard, hot sauce, Worcestershire sauce, smoked paprika, cayenne, green onions, celery, and parsley. Fold in the chopped shrimp. Cover and refrigerate while you prepare the crusts.
- Preheat and prep: Preheat the oven to 200°F (95°C) to keep cooked pies warm. Line a baking sheet with paper towels. On a lightly floured surface, unroll the pie crusts. Using a 4-inch round cutter (or a small plate as a guide), cut out as many rounds as possible—you should get about 3 per sheet, for 6 total. Re-roll scraps if needed.
- Fill and seal: Place about 2 tablespoons (30 ml) of the shrimp mixture onto one half of each dough round, leaving a 1/2-inch border. Brush the edges with beaten egg. Fold the other half over to create a half-moon. Press the edges with a fork to seal tightly.
- Chill: Place the pies on a plate and refrigerate for 15 minutes. This helps the dough firm up and prevents leaks during frying.
- Heat the oil: In a deep skillet or Dutch oven, heat about 1 inch (2.5 cm) of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
- Fry the pies: Working in batches of 2-3, carefully add the pies to the hot oil. Fry for 3-4 minutes per side, until golden brown and cooked through. The internal temperature of the filling should reach 145°F (63°C) for the shrimp—check with an instant-read thermometer. Transfer to the prepared baking sheet and keep warm in the oven while you fry the rest.
- Cook the fries: While the pies are frying, cook the frozen fries according to package directions (usually 20-25 minutes at 425°F / 220°C).
- Make the slaw: In a large bowl, whisk together the buttermilk, mayonnaise, apple cider vinegar, sugar, and a pinch of salt and pepper. Add the shredded cabbage and toss to coat. Refrigerate until serving.
- Serve: Serve the hot po boy pies with the fries and slaw. Optionally, drizzle extra hot sauce or remoulade on top.
Tips
- Don’t overfill: Too much filling will make the pies burst during frying. Stick to about 2 tablespoons per pie.
- Seal well: Use a fork to crimp the edges firmly. If the edges aren’t sealed, the hot oil can seep in and make the pies greasy.
- Keep the oil hot: Maintain 350°F (175°C) between batches. If the oil drops too low, the crust will absorb oil and become soggy.
- Substitutions: Use leftover cooked shrimp (just chop and mix) or substitute crabmeat or crawfish tails. If you don’t have Creole mustard, use a mix of yellow mustard and a pinch of horseradish.
Serving Suggestions
Serve the pies hot with a side of remoulade or rémoulade for dipping. The creamy slaw and crispy fries are classic pairings, but you could also serve with a simple green salad or pickled okra. For a true New Orleans feel, offer hot sauce on the table.
Variations
- Oven-Baked: Instead of frying, brush the pies with egg wash and bake at 400°F (200°C) for 20-25 minutes until golden. They will be less crispy but still delicious.
- Spicy: Add 1/4 cup (60 g) of finely diced jalapeño to the filling, or use pepper jack cheese in the mix.
- Po Boy Sandwich Style: Skip the pie crust and serve the shrimp remoulade on a toasted baguette with lettuce, tomato, and pickles.
Storage and Reheating
Leftover fried pies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 10-12 minutes until crispy. Avoid microwaving, as it will make the crust soggy. The slaw will keep for 1 day refrigerated; the fries are best eaten fresh.
Frequently Asked Questions
Can I use frozen shrimp? Yes, thaw them overnight in the refrigerator, then pat dry with paper towels before chopping. Excess moisture will make the filling watery.
Can I make these ahead of time? You can assemble the pies and refrigerate them unbaked for up to 24 hours. Fry them just before serving for the best texture.
What if I don’t have a thermometer? You can test the oil by dropping a small piece of dough into it—if it sizzles and floats to the surface, the oil is ready. But a thermometer is more reliable for safety.
Can I use wonton wrappers instead of pie crust? Yes, wonton wrappers make smaller, crispier pies. Fry them for 2-3 minutes, and adjust the filling amount to about 1 tablespoon per wrapper.
Is the shrimp fully cooked? Yes, the shrimp is raw when mixed into the filling, but it cooks during frying. The safe minimum internal temperature for fish and shrimp is 145°F (63°C), which you can check with a thermometer inserted into the filling.
Can I freeze the cooked pies? Yes, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat in a 375°F (190°C) oven for 15-20 minutes.
Related
- Bagel Lady Rockwall: Copycat Recipe
- Chicken Broth Coleslaw: A Tangy, Savory Twist
- Bacon Wrapped Shrimp Calories: Recipe & Nutrition
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).