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“Paddy Pockets” – Filled Shamrock Hand Pies!

Paddy Pockets – Filled shamrock hand pies! These easy, festive St. Patrick’s Day appetizers will outshine the pot of gold at the end of the rainbow! Shamrock-shaped “hot pockets” stuffed with your favorite fillings are a perfect addition to your March menus.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 9 Paddy Pockets
Author: The Kitchen Prep

Ingredients

  • 1 package frozen pie crusts * thawed
  • 1 tablespoon olive oil
  • ¼ cup onion finely chopped
  • 3 ounces cream cheese
  • 1 cup frozen spinach
  • ½ cup cheese shredded{I used Fontina but Irish cheddar would work well here, too}
  • 1 pinch Salt and pepper to taste

Instructions

  • Preheat the oven to 450 degrees. Prepare a baking pan by lining with parchment paper.
  • While the oven preheats, make the filling: Heat olive oil in a large skillet over medium-high heat. Add onion and cook until tender and just translucent, about 5-7 minutes. {Add a tablespoon or two of water if pan gets dry.} Stir in the cream cheese, breaking up with a spoon until it begins to melt, then add the frozen spinach and mix until the mixture is combined. Add the shredded cheese and stir until fully melted. Season with salt and pepper to taste, then set aside to cool slightly.
  • Roll out your pie crusts to smooth them out. Using a shamrock-shaped cookie cutter, carefully cut out as many shamrock shapes as possible from both crusts, and place them on the lined baking pan as you go. {I was able to get 9 from each pie crust, but it may vary depending on the size of your crusts and cutter.}

Assemble Paddy Pockets:

  • Scoop about a tablespoon of the cooled filling in the center of half of the shamrock shapes. Use the remaining shamrock shapes to top each of the filled ones, and press down lightly around the edges to adhere. {Note: You may have extra filling left over. It's delicious as a dip!} If you're worried about the pockets leaking, you can moisten your finger with a bit of water and run it along the edge of each shamrock shape before covering with the second piece of dough to act as "glue." I didn't do this and mine hardly leaked.
  • Space the Paddy Pockets out evenly on the baking pan and bake for about 10-12 minutes or until the edges are golden brown and the tops are set.
  • Remove from oven and cool slightly before moving and serving.

Notes

*I used Trader Joe's frozen pie crusts that come in a 22 ounce package. I thawed them out, then rolled them out slightly to smooth them before cutting out shapes with a cookie cutter.
*The filling recipe was adapted from Food Network.