Tiny Ham Pineapple Pot Pie Pies
Irresistibly cute and bursting with flavor, Tiny Ham Pineapple Pot Pie Pies are the ultimate combination of sweet and savory in a handheld treat. Perfect for parties, snacks, or dinner, these mini pot pies feature a flaky pie crust filled with bites of smoky ham, juicy pineapple, and gooey melted cheddar cheese, all bound together with a rich and creamy homemade sauce. Topped with a golden, buttery crust, these savory-sweet bites are baked to perfection in a muffin tin, making them easy to serve and share. Whether you’re hosting a festive gathering or looking for a fun twist on classic pot pies, these tiny treasures are sure to delight! Keywords: ham pineapple pot pies, mini pot pies, savory-sweet recipes, easy muffin tin recipes, party appetizers.
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Recipe Information
Ingredients
- 2 sheets store-bought pie crust (or homemade)
- 1 cup cooked ham, diced small
- 1 cup pineapple chunks, diced small
- 1 cup shredded cheddar cheese
- 1 tablespoon heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 0.5 cup milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 whole egg, beaten (for egg wash)
Instructions
Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or use a silicone muffin tray for easy removal.
On a lightly floured surface, roll out the pie crust sheets slightly to make them thinner. Use a round cutter (about 4 inches in diameter) to cut out 12 circles of dough. Press each circle into a muffin cup to form the crust. Set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.
Slowly whisk in the milk and stir until the mixture thickens, about 2-3 minutes. Remove from heat and stir in the heavy cream, salt, and black pepper.
In a mixing bowl, combine the diced ham, diced pineapple, shredded cheddar cheese, and the cream sauce. Mix until well combined.
Spoon the filling evenly into the prepared muffin cups, filling each just to the top of the crust.
Gather the scraps of pie dough and re-roll them out. Cut out 12 smaller circles (about 2.5 inches in diameter) or decorative shapes for the top crusts. Place these on top of each pie, pressing the edges to seal.
Brush the tops of the pies with the beaten egg to create a golden, shiny finish.
Bake in the preheated oven for 20-25 minutes, or until the crusts are golden brown and the filling is bubbly.
Allow the pies to cool in the muffin tin for 5 minutes before carefully removing them. Serve warm and enjoy!
Nutrition Facts
Calories |
279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 481 mg | 21% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 5.1 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 115 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
