Perfect for the Progressive Christmas Tea, these little pies can be prepared up to 2 hours ahead and refrigerated. Bake just before serving. The recipe has been adapted from “Pillsbury’s Holiday Baking.”
½ cup finely chopped cooked ham
½ cup finely shredded Swiss Cheese
½ cup drained canned crushed pineapple
1 tablespoon finely chopped green onion
½ teaspoon ground mustard
1 box refrigerated pie crusts, softened as directed
1 egg, beaten
1 teaspoon sesame seed
Heat oven to 450ยบ. In small bowl, mix ham, cheese, pineapple, onion and mustard.
Remove crusts from pouches and unroll. From each crust, cut eight 3-inch rounds and eight 2-inch rounds. Press the 3-inch rounds in bottoms and up sides of 16 ungreased mini 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 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 seed.
Bake 10 to 14 minutes until crust is deep golden brown. Remove from muffin cups. Let stand 5 minutes before serving. Makes 16.
