Saucy Asian Shrimp Pockets

Recipe #3

I love pot pies! They are easy to make, can be kept warm for easy serving and are a great way to apportion servings in neat little individual packages. To me they are the ultimate comfort food so I figured for my 3rd entry into the Saucy Mama Contest  I’d make a something that has a whole lot of sauciness in a total comfort package.

These pot pies incorporate Saucy Mama White Balsamic and Honey Dressing and crushed pineapple with garlic, ginger and sweet chili in an Asian sauce which is then added to shrimp and coleslaw mix for an easy to make filling, all wrapped in a flaky phyllo crust. They remind me of a crunchy spring roll. Can you feel the comfort already?

And to make you feel even better, go to the end of this recipe and leave a comment to be entered to win “three”, yes I said “3” Saucy Mama products of your choice, so you can be Saucy, too.

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Saucy Asian Shrimp Pockets

¼ cup hoisin

2 tablespoons pineapple juice

¼ cup crushed pineapple

2 tablespoons soy

2 teaspoons garlic paste

2 teaspoons ginger paste

1 teaspoons sesame oil

¼ cup Thai sweet chili sauce*

¼ cup Saucy Mama White Balsamic and Honey Dressing

2 tablespoons olive oil

¼ cup diced green onion

¾ cup grated carrots

1-10 oz package coleslaw mix

1 lb cooked medium shrimp, peeled, deveined

1-16 oz package phyllo dough, thawed

¾ cup butter, melted  

Preheat oven to 375 degrees

1. In a small bowl combine hoisin, crushed pineapple and juice, soy, garlic, ginger, sesame oil, chili sauce and dressing. Stir to combine and set aside.

2. In a large skillet, over medium heat, sauté green onion in olive oil for 2 to 3 minutes. Add carrots and cook a minute longer. Reduce heat and add reserved sauce mixture. Add shrimp and coleslaw mix. Gently toss to combine. Continue to stir mixture until coleslaw mix starts to wilt. About a minute) Remove from heat**

3. Gently unroll phyllo on a counter top or flat surface. Phyllo is approximately 9x14 so remove 4 inches so you will have a 9x9 inch square. Working quickly, remove a single sheet of phyllo and brush with butter. Remove another sheet and place it on top of 1st sheet pivoting sheet slightly. Brush with butter. Continue to layer until you have 6 layers. Do not brush top sheet with butter. Gently place layered phyllo sheet over 4 inch crock or large muffin tin. Press center of phyllo to nestle it into crock. Fill center with shrimp mixture, mounding mixture slightly and fold overhanging phyllo over shrimp, one side at a time brushing with butter after each fold. Generously butter top of phyllo. Repeat with remaining pockets. Bake at 375 degrees for 25-30 minutes. Makes 6 pockets  

*I use a brand made by a company called Lee Kum Kee but there are other brand commercially available in most grocery stores. Do not use sriracha.   

**Mixture will appear to be somewhat dry but coleslaw will continue to wilt in the pockets and will add moisture.