TINY HAM AND PINEAPPLE POT PIES

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Tiny Ham and Pineapple Pot Pies image

Refrigerated pie crust gives you a head start with these bite-size appetizer bundles. Servings # 16

Provided by @MakeItYours

Number Of Ingredients 8

1/2 cup finely chopped cooked ham
2 oz finely shredded Swiss cheese (1/2 cup)
1/2 cup canned crushed pineapple, well drained
1 tablespoon finely chopped green onion (1 medium)
1/2 teaspoon ground mustard
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 egg, beaten
1 teaspoon sesame seed, if desired

Steps:

  • Heat oven to 450°F (425°F for dark pans).
  • In small bowl, mix ham, cheese, pineapple, onion and mustard; set aside.
  • Remove crusts from pouches; unroll on work surface. From each crust, cut eight 3-inch rounds and eight 2-inch rounds, rerolling crusts if necessary. Press 3-inch rounds in bottoms and up sides of 16 ungreased miniature muffin cups so edges of crusts extend slightly over sides of cups.
  • Spoon about 1 rounded tablespoon ham mixture into each crust-lined cup. Brush edges of crust lightly with beaten egg.
  • Cut small vent in each 2-inch pie-crust round. Place 1 round over filling in each cup; press edges together, pushing toward cup so crust does not extend over sides. Brush top crusts with beaten egg. Sprinkle with sesame seed.
  • Bake 10 to 14 minutes or until crust is deep golden brown. Remove from muffin cups. Let stand 5 minutes before serving.

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