Tiny Ham Pineapple Pot Pie Pies Recipes

TINY HAM AND PINEAPPLE POT PIES

Steps:

• Heat oven to 450°F (425°F 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 so 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.

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.

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.

SLOW COOKER HAM WITH PINEAPPLE

Steps:

• Place ham in slow cooker with the fattier side facing down. Use toothpicks to attach pineapple rings to the ham. Pour juice from the can over the ham. Pour the cola into the slow cooker.
• Cook on Low 7 to 10 hours.

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.