Tiny Ham Pineapple Pot Pies Recipes

GLAZED PINEAPPLE HAM

Steps:

• Preheat the oven to 400 degrees F.
• Shingle the ham slices in 2 rows on a ceramic baking dish. Top each with a pineapple slice, then place a cherry in the middle of each pineapple ring. Cover with foil and bake for 15 minutes.
• Whisk together the brown sugar, apple juice and mustard. Remove the ham from the oven, uncover and drizzle with the glaze. Continue to bake, glazing in 5-minute intervals, for an additional 20 to 25 minutes. Serve in the baking dish.

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.

TINY HAM & PINEAPPLE POT PIE / PIES

Steps:

• Heat oven to 450 degrees (425 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 to 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.

CHICKEN POT PIE / PIES

Steps:

• Cut the chicken breasts up into one-inch pieces and add to a large pot.
• Cover just to the top with water and boil for 20 minutes, or until done.
• Reserve the water (broth) for use later in the recipe.
• Meanwhile, chop the potatoes and par-boil.
• In a skillet over medium heat, sauté the onion in melted butter until tender.
• Whisk in flour and stir until smooth.
• Cook 1 minute, stirring constantly.
• Add 2 cups of the reserved chicken broth and milk and whisk, stirring constantly, until smooth, thick and bubbly.
• Stir in chicken, potatoes, and salt and pepper. Set aside.
• To make pastry, combine flour and salt in a large bowl.
• Cut in shortening into mixture becomes coarse crumbs the size of peas.
• Add cold water 1 tbsp at a time and mix gently until dough becomes a sticky ball.
• Divide into 8 equal parts.
• On a lightly floured surface, roll 4 parts into 10-inch circles.
• Place pastry circles into four 6-inch disposable pie pans.
• Divide chicken mixture evenly into pie pans.
• Roll the last 4 portions of pastry into circles.
• Place over the tops of the pans and fold edges under and flute.
• Cut slits in the top of each pie to allow steam to escape.
• Cover tightly with foil and freeze for up to 2 months.
• To serve, bake frozen pies uncovered at 400 degrees for 1 hour or until brown.

BAKED HAM WITH PINEAPPLE

Steps:

• Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1-1/2 hours. Drain pineapple, reserving 1/4 cup of the juice. Combine brown sugar and reserved pineapple juice; pour over ham. Arrange pineapple slices and cherries on ham. Bake, uncovered, 30-45 minutes longer or until a thermometer reads 140° and the ham is heated through.