Tiny Ham and Pineapple Pot Pies
Makes: 16 appetizers
Refrigerated pie crust gives you a head start with these bite-size
appetizer
bundles.
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 (15 oz) Pillsbury refrigerated pie crusts, softened as directed
on
box
1 egg, beaten
1 teaspoon sesame seed, if desired
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.
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.
from www.pillsbury.com
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