Wednesday, May 27

The Tiny Hawaiian Pot Pie

These are a fun appetizer idea and they are  so cute! I love the filling, pineapple and ham are a very favorite combo of mine! 


I garnished with Parsley from my Aerogarden.

I found this recipe at Pillsbury.com!  These would be excellent if you are looking for a heavy appetizer, they're so cheesy and the pie crust is filling.  

1/2 cup finely chopped cooked ham  ( I use Canadian Bacon) 
2 oz finely shredded Swiss cheese (1/2 cup)
1/2 cup canned crushed pineapple, well drained
1 tablespoon finely chopped green onion (1 medium)
1/2 teaspoon ground mustard
1 box (15 oz)  refrigerated pie crusts, softened as directed on box
1 egg, beaten
1 teaspoon sesame seed, if desired

1.  Heat oven to 450°F.  In small bowl, mix ham, cheese, pineapple, onion and mustard, set aside.

2.  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.

3.  Spoon about 1 rounded tablespoon ham mixture into each crust-lined cup. Brush edges of crust lightly with beaten egg.

4.  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.

5.  Bake 10 to 14 minutes or until crust is deep golden brown. Remove from muffin cups. Let stand 5 minutes before serving.



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