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Recipe: Tiny Ham and Pineapple Pot Pies


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.

TIPS

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: Mini 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.

4 comments:

A Year on the Grill February 3, 2010 at 11:41 AM  

Ham and pineapple... how fun...

What do you think of mangos instead of the pineapple???

Linda February 3, 2010 at 1:22 PM  

Mangos are not as popular as I once thought... I love mango but I'm finding more and more people that don't... with that said... I'm not sure I'd try that for a party...

The second problem with mango... you have to chop it.. the pineapple is crushed so it fit nicely in the mini muffin cup with the diced ham... also pineapple is wetter... the biggest problem with the original recipe from Pillsbury was that it was dry and tasteless.. you have to put as much ingredients into the cup as you can... since the ham is diced ... using diced mango might be a problem...

Diced mango and shredded seasoned chicken might work though...

Try it... and let me know how you do

Bern June 8, 2011 at 4:28 AM  

My husband made these the other night and we were a bit disappointed in them. They were heavy and very floury and dough-ey. He followed the recipe to the letter, except for the inclusion of onion powder which we did not have. Any ideas for what to do if we make the recipe again? With thanks, Bern in Australia

Linda June 9, 2011 at 1:44 PM  

I'm sorry Bern that these didn't work out for you. The only things I can think of that would make them doughy and heavy are:

The pie crust itself... I used Pillsbury Pie crusts.. and made sure to use them before the expiration date.. I have used some store brands in the past and have not liked the results... Pillsbury makes pretty good pie crusts... I'm not sure they're available in Australia.

The size of the muffin tin well... I have found all muffin tin sizes vary... if yours is smaller than mine.. you would have more dough vs filling per snack and that would make it doughier.

I piled the ingredients in.. after putting the top piece of dough was put on.. it bulged... you have to have a good amount of ingredients in the middle otherwise the dough will overwhelm the taste (see Tips section of post).

A possible solution:

Roll the dough out with a rolling pin to make a thinner piece of dough to fit in your mini muffin tin.

I hope this helps.

Again.. I'm sorry this didn't work for you... if you do try it again.. please let me know how it works out.

.
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