Tiny Ham Pineapple Pot Pie Pies Recipes

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TINY HAM AND PINEAPPLE POT PIES



Tiny Ham and Pineapple Pot Pies image

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

Provided by Pillsbury Kitchens

Categories     Appetizer

Time 1h

Yield 16

Number Of Ingredients 8

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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 egg, beaten
1 teaspoon sesame seed, if desired

Steps:

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

Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Appetizer, Sodium 200 mg, Sugar 1 g, TransFat 0 g

HAM AND PINEAPPLE BAKE



Ham and Pineapple Bake image

Sweet pineapple complements salty ham in an egg casserole covered with lots of yummy cheese!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 8

1 1/2 cups chopped fully cooked ham
1 can (8 oz) crushed pineapple in juice, drained
4 medium green onions, sliced (1/4 cup)
1 cup Original Bisquick™ mix
1 cup milk
2 eggs
2 teaspoons yellow mustard
1 cup shredded Colby-Monterey Jack cheese (4 oz)

Steps:

  • Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.
  • Sprinkle ham, pineapple and onions in pie plate. In medium bowl, stir Bisquick mix, milk, eggs and mustard until blended; pour over ham mixture.
  • Bake uncovered about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 3 to 4 minutes longer or until cheese is melted.

Nutrition Facts : Calories 290, Carbohydrate 21 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 10 g, TransFat 1/2 g

TINY HAM & PINEAPPLE POT PIES



Tiny Ham & Pineapple Pot Pies image

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.

Provided by Sheri Zarnick

Categories     Meat Appetizers

Time 55m

Number Of Ingredients 8

1/2 c cooked ham, finely chopped
1/2 c shredded swiss cheese
1/2 c crushed pineapple, well drained
1 Tbsp green onion, finely chopped
1/2 tsp ground mustard
1 box refrigerated pie crusts, softened as directed on box.
1 egg, beaten
1 tsp sesame seed, if desired

Steps:

  • 1. Heat oven to 450^ (425^ for dark non stick pans). In a small bowl, mix ham, cheese, pineapple, onions and mustard.
  • 2. Remove 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.
  • 3. Spoon about 1 rounded Tablespoon of ham mixture into each cup. Brush edges lightly with beaten egg.
  • 4. Cut 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.
  • 5. Bake 10-14 minutes or until crust is deep golden brown. Remove from muffin cups. let stand 5 minutes before serving.

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