Instructions
Step 1: Preheat your oven to 400°F and line baking sheets with parchment paper.
Step 2: In a large bowl, combine softened cream cheese, mayonnaise, and sour cream until smooth and well blended.
Step 3: Fold in the chopped crab meat, shrimp, red bell pepper, and onion gently to avoid breaking up the crab.
Step 4: Stir in lemon juice, Dijon mustard, Old Bay seasoning, garlic powder, salt, and pepper. Mix until just combined.
Step 5: Roll out puff pastry sheets and cut into 4-inch squares or circles (you’ll get about 8-10 pieces per sheet).
Step 6: Spoon about 2-3 tablespoons of filling onto the center of each pastry piece, leaving a border around the edges.
Step 7: Fold the pastry in half and press the edges firmly to seal. You can crimp them with a fork for a decorative finish.
Step 8: Place sealed pastries on prepared baking sheets and brush with beaten egg wash.
Step 9: Bake for 18-22 minutes until golden brown and puffed.
Step 10: Remove from oven and garnish immediately with fresh chopped chives.
Step 11: Serve warm and enjoy.
Storage and Reheating Tips
Store leftover puff pastries in an airtight container in the refrigerator for up to 2 days. They’re best enjoyed fresh but taste great as leftovers too.
To reheat, place pastries on a baking sheet and warm in a 350°F oven for about 8-10 minutes until heated through and crispy again.
You can also freeze unbaked pastries for up to 1 month. Simply bake directly from frozen, adding 5-10 extra minutes to the baking time.
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