Best Tiny Ham Pineapple Pot Pies Recipes
TINY HAM & PINEAPPLE POT PIES
These little pies are amazing. You can use any filling you like and make multiple mini pies all at once. Even fruit fillings for mini pies after dinner. Big Hit at potlucks. I am posting the ham and pineapple one. But the sky is the limit.
Provided by Sheri Zarnick
Categories Meat Appetizers
Time 55m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 450^ (425^ for dark non stick pans). In a small bowl, mix ham, cheese, pineapple, onions and mustard.
- 2. Remove pie crusts from pouches, unroll crusts on work surface. From each crust cut 8 (3") rounds and 8 (2") rounds, re-rolling to cut again if necessary. In a 16 ungreased mini muffin cups, press 3" rounds in bottoms and up sides so edges of crusts extend slightly over the sides of cups.
- 3. Spoon about 1 rounded Tablespoon of ham mixture into each cup. Brush edges lightly with beaten egg.
- 4. Cut small vent in each 2" 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 tops with beaten egg. Sprinkle with sesame seeds.
- 5. Bake 10-14 minutes or until crust is deep golden brown. Remove from muffin cups. let stand 5 minutes before serving.
TINY HAM AND PINEAPPLE POT PIES
Refrigerated pie crust gives you a head start with these bite-size appetizer bundles. Servings # 16
Provided by @MakeItYours
Number Of Ingredients 8
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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