Barbeque Shrimp Popper Hand Pies
1/2 pack 28 oz SeaPak® Shrimp Poppers
1 pack refrigerated pie dough
3/4 cup prepared barbeque sauce
1 cup cheddar cheese
1 egg beaten with 1 tablespoon of water
Cook shrimp poppers according to package directions.
Preheat oven to 400ºF.
Line a baking tray with parchment paper and set aside.
On a lightly floured work surface, roll each dough piece into a 14-inch square and cut into 4 equal squares.
Spread a layer of the barbeque sauce on one-half of each square, making sure to leave a 1/2-inch border.
Top the sauce with shrimp poppers and sprinkle with cheese.
Fold the dough over the filling to enclose, and crimp the edges with the tines of a fork to seal.
Using a paring knife, cut two to three vents in the top of each hand pie.
Place on the prepared baking sheet and brush with the egg wash mixture.
Bake until golden brown (about 10 minutes).