Tiny Ham and Pineapple Pot Pies

  3 reviews
  • 40|min prep time
  • 60|min total time
  • 8 ingredients
  • 16 servings

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


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




Nutrition Information

Recipe Step Photos

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