Sometimes you just need something flakey and gooey to munch on, and these mini ham and cheese pie pockets are both. Using pre-made pie crusts from the grocery store, ham from the deli, and your favorite cheese, they are quick to make and quick to devour, too.
The first time I made these was for a pumpkin carving party, because they have a really great flavor for fall. I added apple slices to the pockets and cut them into pumpkin shapes before baking, and that extra crisp sweetness was delicious. I left the apples out this time because we didn’t have any, but you should try it if you do! I think they are better that way.
The below recipe should yield between 12 and 15 little pie pockets, depending on what size you make them. We got 15 nice ones and one random shaped one, made from the leftover crust.
- One package of refrigerated pie crusts (two crusts total)
- 1/4 package of deli ham, thin sliced or shaved
- Gruyere cheese or swiss cheese, thinly sliced and torn into strips (I used both)
- Grey Poupon mustard or similar
- One egg, beaten
- A biscuit cutter, a cookie cutter, or a glass
- Cookie sheet & spray, such as Pam
- Unroll your pie dough on a pastry mat or a floured countertop. Using a biscuit cutter, begin making circular cuts in dough. You will need two cutouts for each pocket, so be sure that you end up with an even number.
- Spread the mustard around the middle of the cutout without getting it too close to the edges (makes it impossible to seal the pocket).
- Layer ham over the mustard. If you are using apple slices, layer those directly over the ham.
- Next, layer your cheese.
- Add another cutout to the top of your pocket and pinch the edges to seal. They end up looking like little flowers!
- Brush the top of each pocket with beaten egg.
- Place on a greased cookie sheet and bake for 20 minutes, until the pie crusts begin to brown.
Remove and let cool a bit before eating so you don’t burn your mouth; but they are best served warm and right away. Enjoy!