These adorable little pot pies are made in a mini muffin tin…. the filling is not your usual pot pie filling… and tastes a bit tropical… a terrific addition to an hors’dourve tray…. they will go with just about anything.
This recipe for Tiny Ham and Pineapple Pot Pies is adapted from a recipe I saw from Pillsbury. I tried their recipe and thought they were too dry and the pie crust overwhelmed the taste of the filling. So I experimented and made a few slight changes.. the addition of a little mayonnaise… a little more ground (dry) mustard….added more cheese, pineapple and green onion …… it made all the difference.
These can be prepared ahead of time…. up to 2 hours before baking. Don’t brush the tops with egg and sprinkle with sesame seeds until just before baking. Cover the mini muffin tin with plastic wrap and refrigerate.
Brush the top lid around the edge (about an 1/8 of an inch) then place it egg side down on top of the bottom of the pot pie… press gently around the edge with your fingernail… it will look like it’s crimped.
I used Sargento’s Artisan Blend Swiss and Gruyere cheese… it really has a wonderful flavor.
I used my biscuit cutters to cut the rounds of the pie crust. Mine measure 2 ¼ inch and 1 ¾ inch.. they fit perfectly in my mini muffin tin.
Make sure you put a generous amount of filling in each… so the crust doesn’t overwhelm the taste.
Recipe: Tiny Ham and Pineapple Pot Pies
All you need:
½ cup finely chopped ham
¾ cup finely shredded Swiss cheese
¾ cup crushed pineapple (drain off most of the juice but not all)
2 tablespoons finely chopped green onion
2 tablespoons Hellman’s Mayonnaise
3/4 teaspoon dry mustard
1 egg, beaten
1 box Pillsbury refrigerated pie crusts, softened according to package directions
Sesame seeds (optional)
All you need to do:
Preheat the oven to 425 degrees F (for dark metal muffin tins) or 450 degrees F for others.
In a small bowl combine the mayo and the ground mustard, mix well.
Add the ham, pineapple, cheese and green onion. Mix well.
Remove the crusts from the pouch and unroll on a lightly floured surface.
Cut out eight 2 ¼ inch rounds and eight 1 ¾ inch rounds from each crust.
Gently press the larger rounds into mini muffin tins.
Drop a heaping teaspoon of ham mixture into each crust. The filling should fill the cup and bulge a bit at the top.
Using a pastry brush, brush the smaller rounds around the edge (about an 1/8 of an inch) with beaten egg.
Place the tops on the bases.
Gently press down with your fingernail to crimp it all the way around.
Brush the tops lightly with the beaten egg.
Sprinkle with sesame seeds (optional).
Bake at 425 degrees F. for 10-12 minutes or until golden brown.
Turn them out of the muffin tin and cool on a rack for about 5 minutes.