Tiny Ham Pineapple Pot Pie Pies Food

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 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.

INDIVIDUAL CHICKEN POT PIE / PIES

Steps:

• mix together all of the above ingredients except the pizza dough.
• Roll out pizza dough (not too thin or it will break open).
• Cut out a circle large enough to fit inside of pyrex bowl and leave enough hanging over the sides to fold over as top crust.
• Put dough into bowls.
• Scoop chicken mixture into bowls. Leave about an inch from the top.
• Fold the dough over the top of the mixture.
• Bake on a cookie sheet in case it spills over.

VEGETABLE POT PIE / PIES

Steps:

• Note: you will need 6 1 cup capacity ramekins for this recipe.
• Preheat oven to 415 degrees.
• Microwave the potato, carrot, and broccoli until just tender.
• Spray a pan with vegetable cooking spray and heat over medium heat, cook the onion and the bell pepper until just softened, put in the same bowl with the microwaved vegetables and add the thawed peas.
• Heat the butter in the pan and melt over medium heat, stir in the flour until absorbed to make a roux.
• Gradually add in the milk, stirring constantly, bring to a boil and then turn down to a simmer until thick.
• Add the cheese and egg yolks to the mixture and salt and pepper if desired.
• Add the sauce to the vegetables and stir in the mushrooms.
• Once the puff pastry has thawed out (make sure to read package directions) use one.
• of the ramekins to outline six circles of puff pastry. The puff pastry should be cut large enough to fit over the edge of the ramekins.
• Spray all of the ramekins with non-stick cooking spray and then fill them with the vegetable mixture.
• Top each ramekin with the puff pastry, seal the edges, and cut two or three small slits in the top of the pastry to release steam.
• Brush the tops of the pastry with the beaten egg.
• Bake for a half hour until the pastry is shiny and golden.
• Enjoy!

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.

INDIVIDUAL CHEESY PIZZA POT PIE / PIES

Steps:

• Preheat oven to 350 degrees.
• Stir fry mushrooms and green onions for several minutes in oil or butter.
• Combine cooked mushrooms/green onions, ham, pepperoni, pizza sauce, Italian seasoning, pineapple and cheese in bowl.
• Separate Pillsbury Grands in half. There should be a smaller top half and larger bottom.
• Take the larger bottom and roll out into circle on a floured surface with a rolling pin to fit into a greased muffin tin or 6 oz custard cup. Make sure the biscuit round is large enough to overlap the tin.
• Fill with meat and cheese mixture.
• Take top of biscuit and flatten out enough to cover top.
• Brush sides of biscuit top and bottom with beaten egg and pinch the top and bottom of the biscuits together.
• Brush top of pot pie with beaten egg and sprinkle with sesame seeds.
• Bake 20 to 25 minutes at 350 degrees or until crust in deep golden brown.
• Let stand for 5 minutes before removing from muffin tin or custard cups.

SPIRAL VEGGIE PIE & WINTER HERBS

Steps:

• Preheat oven to 375°F Lay piecrust in pan and trim. Spread thin layer of mustard in bottom of piecrust and sprinkle with ½ tbsp of RawSpiceBar's Winter Herbs. Set aside.
• Use a peeler to make long strips of all the vegetables. You want them to look colorful, so make sure there is color along the edges (especially with the egg plant). Put all the strip in a bowl and lightly drizzle with olive oil and ½ tbsp of RawSpiceBar's Winter Herbs. Toss until all pieces have olive oil and spice on them.
• To assemble, take a piece of zucchini and roll into a spiral. Stand it straight up in the middle of the pie. Begin to wrap strips of the other vegetables around it like a May Pole. Go in a pattern so there is a lot of color variance in the pie. Continue until the entire pie is filled. Sprinkle with remaining 1 tbsp of RawSpiceBar's Winter Herbs and bake for 40 minutes. Serve warm.

DEEP-DISH HAM PIE

Steps:

• Melt butter in a saucepan; stir in flour, salt, mustard and pepper until smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in ham, peas and eggs. Pour into an ungreased 8-in. square or 11x7-in. baking dish. On a floured surface, roll pastry to fit top of dish; place over filling. Seal and flute edges; cut slits in the top. Bake at 425° for 25 minutes or until crust is golden brown and filling is bubbly.