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Spicy Shrimp, Sausage & Black Bean Hand Pie

Christine Siebeneck | May 30, 2024

These Spicy Shrimp, Sausage & Black Bean Hand Pies brought home the gold at the 2024 Cornbread Festival. These tasty hand pies are made with a cornmeal-based dough and packed with big flavor from chili crisp-coated shrimp and andouille sausage. Then they’re served alongside an avocado-lime dipping sauce that you’ll dream about long after the hand pies are gone. 

Prep Time
40 minutes
Cook Time
20 minutes
Cook it With Our
Cornbread Hand Pies



25-30 (½ package) small shrimp, raw, deveined, tail-off 
2-3 tablespoons chili crisp, divided
1-2 tablespoons olive oil
 3 shallots, diced
3-4 garlic cloves, diced
1 tablespoon ginger, finely chopped
2 carrots, sliced matchsticks style
4 oz (½ can) water chestnuts, drained and chopped
6 oz (½ package) of andouille sausage, chopped into small pieces
7 oz (½ can) of black beans, drained and rinsed
1 tablespoon sriracha sauce
1-2 tablespoons Greek yogurt
1 tablespoon soy sauce
1 tablespoon worcestershire sauce
½ juice of lemon
3 green onions, diced
½ cup fresh cilantro


1 ¼ cups cornmeal, plus more for dusting surface
1 ¼ cups all-purpose flour
1 cup grated parmesan
1 teaspoon salt
16 tablespoons unsalted butter, cubed and cold
1 tablespoon chili crisp
¼ - ½ cup vodka, chilled
2-5 tablespoons Ice water, as needed
1 egg, for brushing crust
Coarse salt

Dipping Sauce

1 cup Greek yogurt
1 avocado
Juice of lime
1 cup fresh cilantro


  1. Preheat your oven to 425°F and place a cast iron pizza pan on the middle rack.
  2. Coat shrimp with 1 tablespoon of chili crisp. Season with salt and pepper. Set aside.
  3. Heat olive oil in a skillet over medium-low heat. Add shallots. After they soften, about 2-3 minutes, add garlic and ginger. Stir, then add carrots and water chestnuts.
  4. Add chopped sausage and black beans. Stir and cook, about 3 minutes.
  5. Make sauce: In a bowl, combine 1-2 tablespoons chili crisp, sriracha sauce, yogurt, soy sauce, worcestershire sauce, and lemon juice. Stir.
  6. Add shrimp to the skillet and stir with other ingredients. Reduce heat, then add sauce and cook briefly, about 2 minutes. Shrimp will not be cooked fully.
  7. Turn off heat, add green onions, and cilantro to the skillet mixture. Set aside.
  8. Add cornmeal, flour, parmesan, and salt to a food processor. Pulse, add cubed butter, then pulse until mixture resembles coarse sand. 
  9. Add chili crisp and pulse to combine. While pulsing, add chilled vodka. Then add ice water, as needed, until the mixture resembles a clumpy dough ball.
  10. Prepare the surface by dusting with cornmeal and roll dough flat, about ⅛” thick.
  11. Cut out pastries using a 5”-6” pastry circle cutter to cut out 10 circles (yield may vary). 
  12. Spread a generous ¼ cup filling on one half of each circle, leaving room to seal the circle. 
  13. Use your finger to wet the bottom-half edge of the pastry circle, then fold to make a half-moon shape, pressing the sides together, then using a fork to crimp the pastry. Repeat this process. 
  14. Using a sharp knife, make 2 vents in the pastry. Brush each pastry with egg wash and sprinkle lightly
  15. with coarse salt.
  16. Arrange pastries on a hot pizza pan and return to the oven to bake for about 20 minutes or until golden brown.
  17. While pastries bake, prepare sauce for dipping. Combine yogurt, avocado, lime juice, salt, and cilantro. Use an immersion blender or food processor to blend. 
  18. Remove pastries from the oven and allow to rest a few minutes before transferring to the serving tray. Garnish with green onion, fresh cilantro and serve with lemon wedges.
Skillet and Egg Logo
Skillet and Egg Logo
Contributed By: Christine Siebeneck

Christine Siebeneck lives in northwest Ohio and competed in the 2024 Cornbread Cook-off with these hand pies. Learn more about the National Cornbread Festival and the Lodge National Cornbread Cook-off here

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