Zutaten für Tiny Ham Pineapple Pot Pie Pies
- Cooked Ham
- Swiss Cheese
- Canned Crushed Pineapple
- Green Onion
- Ground Mustard
- Refrigerated Pie Crusts
- 1 large egg, beaten
- Sesame Seeds
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Zubereitung von Tiny Ham Pineapple Pot Pie Pies
- Preheat oven to 450°F (232°C).
- In a medium bowl, combine 1 cup diced ham, 1/2 cup crushed pineapple (drained), 1/4 cup finely chopped onion, and 1 tablespoon Dijon mustard. Mix well.
- Remove pie crusts from pouches and unroll on a lightly floured surface.
- Using a 3-inch cookie cutter or knife, cut out sixteen 3-inch circles. Reroll scraps as needed and cut out sixteen 2-inch circles.
- Gently press the 3-inch circles into the bottoms and up the sides of sixteen ungreased mini muffin cups, ensuring the crust extends slightly over the edges.
- Spoon about 1 rounded tablespoon of the ham mixture into each crust-lined cup.
- Lightly brush the edges of the bottom crust with beaten egg (approximately 1 tablespoon).
- Cut a small vent in the center of each 2-inch pie crust circle.
- Place one 2-inch circle on top of the filling in each cup.
- Press the edges of the top and bottom crusts firmly together, crimping to seal. Ensure the crust doesn't extend significantly over the muffin cup edges.
- Brush the top crusts with the remaining beaten egg.
- Sprinkle with sesame seeds (optional).
- Bake for 12-15 minutes, or until the crust is golden brown and the filling is heated through.
- Remove from muffin cups and let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
7g
Fat
19g
Carbs
4g
