Tiny Ham and Pineapple Pot Pies

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

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  • prep time 40 min
  • total time 60 min
  • ingredients 8
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

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

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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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
130
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
200mg
200%;
Total Carbohydrate
13g
13%
(Dietary Fiber
0g
0%
  Sugars
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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