Tiny Ham And Pineapple Pot Pies Recipes

TINY HAM & PINEAPPLE POT PIES

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.

HAM POT-PIE

Steps:

• Place ham in large pot and cover with water.
• Boil to make ham broth.
• Cut ham into cubes and set aside.
• Place potatoes in broth to cook while you are mixing dough.
• In large mixing bowl, mix flour, eggs, and milk to form soft dough.
• You may need to add a little more milk.
• Roll dough to 1/8" to 1/4" thickness (depending on preference).
• Cut dough into 1" by 3" rectangles.
• Drop dough into broth one piece at a time.
• Cook until dough is done.
• Add ham.
• Salt and pepper to taste.
• Add parsley for color.

HAM AND PINEAPPLE BAKE

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.

COUNTRY HAM AND CHEDDAR MINI HAND PIES

Steps:

• Preheat oven to 400 degrees F. In a small saucepan over medium-low heat, melt the butter. Once the butter has melted, whisk in the flour, creating a roux. Allow the roux to cook for 1-2 minutes. Whisk in the milk, nutmeg, salt and pepper. The roux will thicken as it cooks into a bechamel. Once it becomes thick enough to coat the back of a spoon, take off the heat. Set aside.
• On a lightly floured surface, roll out the thawed puff pastry until 1/8 inch thick. Cut one sheet of puff pastry into 3 equal pieces longwise. Cut each piece in half crosswise, creating 6 equal pieces. Line a baking sheet with a piece of Reynolds Wrap® Aluminum Foil. Place the pastry on the lined baking sheet and brush the edges of the pastry with the egg wash.
• On one half of the piece of puff pastry, sprinkle 1 tablespoon of cheese and top with a slice of country ham. Spread 1 tablespoon of the bechamel over the ham. Repeat with another layer of cheese and ham, and finish with one tablespoon of bechamel. Fold the remaining half of the pastry over the filling. Crimp with edges with the tines of a fork. Brush the tops with the egg wash. Cut slits on the top of the pastry to allow the steam to escape the hand pie as it bakes. Repeat with the rest of the pastry.
• Bake the hand pies for 20-25 minutes, or until golden brown on top. Immediately place on a wire rack to cool.