Tiny ham and pineapple pot pies

Serves 16 peices


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 Tbs. finely chopped green onion (1 medium)

1/2 tsp. ground mustard

1 box (15 oz) refrigerated pie crusts, softened as directed on box

1 egg, beaten

1 tsp. sesame seed, if desired


  1. Heat oven to 450 degrees (425 degrees 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.

Source: Adapted from Pillsbury

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