We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Tiny Ham and Pineapple Pot Pies

(22)
  3 reviews
  • 40 min prep time
  • 60 min total time
  • 8 ingredients
  • 16 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

Ingredients

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

  • 1 Heat oven to 450°F (425°F for dark pans).
  • 2 In small bowl, mix ham, cheese, pineapple, onion and mustard; set aside.
  • 3 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.
  • 4 Spoon about 1 rounded tablespoon ham mixture into each crust-lined cup. Brush edges of crust lightly with beaten egg.
  • 5 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.
  • 6 Bake 10 to 14 minutes or until crust is deep golden brown. Remove from muffin cups. Let stand 5 minutes before serving.
  • 1 Heat oven to 450°F (425°F for dark pans).
  • 2 In small bowl, mix ham, cheese, pineapple, onion and mustard; set aside.
  • 3 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.
  • 4 Spoon about 1 rounded tablespoon ham mixture into each crust-lined cup. Brush edges of crust lightly with beaten egg.
  • 5 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.
  • 6 Bake 10 to 14 minutes or until crust is deep golden brown. Remove from muffin cups. Let stand 5 minutes before serving.

Expert Tips

Make ahead by filling and topping the pot pies up to 2 hours before baking. Cover and refrigerate, then just before baking, brush with egg white and sprinkle with sesame seed.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
130
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
0%
Cholesterol
20mg
7%
Sodium
200mg
8%
Total Carbohydrate
13g
4%
Dietary Fiber
0g
0%
Sugars
1g
1%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved