Tiny Ham & Pineapple Pot Pie / Pies

Total Time: 29 mins Preparation Time: 15 mins Cook Time: 14 mins

Ingredients

• Servings: 16
• 1/2 cup cooked ham, finely chopped
• 1/2 cup swiss cheese, shredded
• 1/2 cup canned crushed pineapple, well drained
• 1 tablespoon green onion, finely chopped
• 1/2 teaspoon ground mustard
• 1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
• 1 egg, beaten
• 1 teaspoon sesame seeds, if desired

Recipe

• 1 heat oven to 450 degrees (425 for dark pans).
• 2 in small bowl, mix ham cheese, pineapple, onion and mustard; set aside.
• 3 remove crusts from pouches; unroll on work surface.
• 4 from each crust, cut eight 3-inch rounds and eight 2-inch rounds, rerolling crusts if necessary.
• 5 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.
• 6 spoon about 1 rounded tablespoon ham mixture into each crust-lined cup.
• 7 brush edges of crust lightly with beaten egg.
• 8 cut small vent in each 2-inch pie-crust round.
• 9 place 1 round over filling in each cup; press edges together, pushing toward cup to crust does not extend over sides.
• 10 brush top crusts with beaten egg.
• 11 sprinkle with sesame seed.
• 12 bake 10 to 14 minutes or until crust is deep golden brown.
• 13 remove from muffin cups.
• 14 let stand 5 minutes before serving.