Tiny Ham & Pineapple Pot Pies

Sheri Zarnick


These little pies are amazing. You can use any filling you like and make multiple mini pies all at once. Even fruit fillings for mini pies after dinner. Big Hit at potlucks. I am posting the ham and pineapple one. But the sky is the limit.


★★★★★ 1 vote

40 Min
15 Min


  • 1/2 c
    cooked ham, finely chopped
  • 1/2 c
    shredded swiss cheese
  • 1/2 c
    crushed pineapple, well drained
  • 1 Tbsp
    green onion, finely chopped
  • 1/2 tsp
    ground mustard
  • 1 box
    refrigerated pie crusts, softened as directed on box.
  • 1
    egg, beaten
  • 1 tsp
    sesame seed, if desired

How to Make Tiny Ham & Pineapple Pot Pies


  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.

Printable Recipe Card

About Tiny Ham & Pineapple Pot Pies

Course/Dish: Meat Appetizers

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