tiny ham & pineapple pot pies
(1 rating)
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.
(1 rating)
prep time
40 Min
cook time
15 Min
Ingredients For tiny ham & pineapple pot pies
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1/2 ccooked ham, finely chopped
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1/2 cshredded swiss cheese
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1/2 ccrushed pineapple, well drained
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1 Tbspgreen onion, finely chopped
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1/2 tspground mustard
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1 boxrefrigerated pie crusts, softened as directed on box.
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1egg, beaten
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1 tspsesame seed, if desired
How To Make tiny ham & pineapple pot pies
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1Heat oven to 450^ (425^ for dark non stick pans). In a small bowl, mix ham, cheese, pineapple, onions and mustard.
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2Remove 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.
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3Spoon about 1 rounded Tablespoon of ham mixture into each cup. Brush edges lightly with beaten egg.
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4Cut 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.
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5Bake 10-14 minutes or until crust is deep golden brown. Remove from muffin cups. let stand 5 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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