Save to Pinterest Golden flaky pastry pockets filled with juicy shrimp, creamy avocado, and zingy cheddar cheese pack a punch as an appetizer or lunch. These pockets make entertaining effortless yet special—a handheld bite with bold flavors and irresistible textures.
Years ago, a friend brought a version of these to a summer picnic and they disappeared in minutes. Since then, I have played with the flavors—shrimp, avocado, and cheddar turned out to be the magic combo everyone begs for now.
Ingredients
- Shrimp: provides a pop of sweet briny flavor Choose medium fresh or quality frozen shrimp and chop for even distribution
- Sharp cheddar cheese: melts into the filling giving tang and richness Opt for extra-sharp varieties and shred yourself for best melt
- Ripe avocado: offers buttery texture and mild flavor Hass avocados are ideal Look for ones with give but not mushy
- Spring onions: add mild onion flavor and color Pick firm bright onions for crunch
- Garlic: gives savory depth Mince fresh
- Cilantro: is optional for a bright herbal note Always use fresh leaves
- Lime juice: lifts the filling with citrusy zip Use a juicy lime for best results
- Puff pastry: delivers flaky texture Thaw in the fridge not the counter for best handling Pick an all-butter variety if possible
- Smoked paprika: brings subtle smokiness Choose Spanish smoked paprika for richest flavor
- Ground black pepper and salt: season the filling evenly
- Egg wash: turns the crust glossy and golden Use a fresh egg for shine
Instructions
- Prep the Oven and Pan:
- Set your oven to 200 degrees Celsius or 400 degrees Fahrenheit and place parchment paper on a large baking sheet so the pockets will not stick
- Mix the Filling:
- In a large bowl gently toss chopped shrimp diced avocado shredded cheddar finely chopped spring onions minced garlic cilantro if using lime juice smoked paprika salt and pepper Be gentle so the avocado stays chunky and does not mash
- Prepare the Pastry:
- Dust your countertop lightly with flour Roll out the puff pastry evenly aiming for a rectangular shape Cut the slab into eight equal rectangles Each piece should be close to ten by twelve centimeters for even baking
- Fill the Pockets:
- Spoon two to three tablespoons of your creamy shrimp mixture into the center of each rectangle Take care not to overfill or the pastry may split
- Seal Each Pocket:
- Fold the pastry in half over the filling to form a snug rectangle Run a fork firmly along the edges This seals the sides so none of the cheesy goodness leaks out
- Egg Wash and Arrange:
- Transfer the sealed pockets to your lined baking sheet Use a pastry brush to lightly coat each top with beaten egg This creates a shiny brown finish
- Bake to Perfection:
- Slide the tray into your hot oven Bake for eighteen to twenty minutes The pockets are done when puffed and deeply golden with little bubbles on top
- Cool and Serve:
- Let them rest five minutes after baking This lets the cheese set and makes each bite cleaner when you dig in
Save to Pinterest Whenever I reach for the smoked paprika I am reminded of learning from my brother how that hint of smoke could transform even simple shrimp. These pockets have become our family go-to for summer potlucks—they are always the first to vanish from the platter.
Storage Tips
These pockets keep well in the fridge for up to three days Store in an airtight container and reheat in a hot oven for best crispiness Avoid the microwave for reheating or the pastry will turn soft
Ingredient Substitutions
If you cannot find puff pastry try pie crust or even phyllo dough for extra crunch Any semi hard cheese like Colby or pepper jack makes a good cheddar swap For a shellfish free version try cooked chicken or roasted mushrooms
Serving Suggestions
Fresh green salads or zesty tomato salsas pair beautifully with these pockets Lay them out on a board with pickles and olives for a fun appetizer spread They also taste great with a cold beer or sparkling lemonade
Cultural Context
These pockets draw inspiration from classic American hand pies but with a seafood twist While there is no traditional origin for this combo it borrows from the love of easy savory bakes found across the country
Seasonal Adaptations
Use sweet corn kernels in late summer for extra pop in the filling Substitute fresh herbs like dill or chives for cilantro to suit the season Swap shrimp for crab or smoked fish when in season
Success Stories
I once brought a double batch to a New Year's brunch and the platter was empty before I could blink My neighbor now requests them every time we host
Freezer Meal Conversion
Assemble the pockets up to the sealing step Place on a tray in the freezer until solid then store in a bag Bake straight from frozen adding a few extra minutes to the cook time The texture remains lovely
Save to Pinterest These savory pockets will brighten any menu and impress with minimal effort. Enjoy the bold flavors as a snack or centerpiece for your next gathering.
Answers to Recipe Questions
- → Can I use frozen shrimp?
Yes, thaw frozen shrimp completely and pat dry before chopping to ensure the filling stays flavorful and fresh.
- → What can I substitute for avocado?
Cream cheese or cooked, diced potatoes can provide a similar creamy texture in place of avocado.
- → Is there a dairy-free option?
Omit the cheddar or use dairy-free cheese alternatives. Ensure your pastry is also dairy-free by reading ingredient labels.
- → How do I prevent pockets from leaking?
Seal the edges firmly with a fork and avoid overfilling. Brushing the edges with egg wash helps the seal hold during baking.
- → Can these be prepared ahead of time?
Yes, assemble the pockets and keep refrigerated. Bake just before serving to maintain crisp pastry.
- → What dipping sauces pair well?
Cilantro-lime aioli, sour cream, or a fresh salsa make excellent accompaniments to enhance flavor.