Take-out Tuesday, Ham & Cheese Pumpkin Pies

the Painted Apron

8 years ago

Have you caught pumpkin fever?

I always get a serious case of it every fall 😷

You just can’t have too many pumpkins!

We’re going to make some “pumpkin pies” today inspired by Cranberry Pecan Pie Crust Leaves from Home is Where the Boat is. See Mary’s beautiful leaves here

Thin the crust by carefully rolling it out {I cut it in half to make a smaller batch}

Sprinkle half of dough with ham and cheese and spread the other half with mayonnaise or mustard

This helps hold the filling in place while cutting

Place the dough mayonnaise side down on top of the ham and cheese and cut out shapes with a cookie cutter, biscuit cutter or knife

Use the tines of a fork to enclose filling and seal edges

Re-roll the scraps and cut them into shapes too

They won’t have as much ham and cheese, but they are still very tasty!

Brush the tops with beaten egg for a shiny golden finish

the oozing edges are the best part!

Thursday I will be sharing the salad and pumpkin dressing that goes with these tasty pumpkins 😋

Ham & Cheese Pumpkin Pies

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword Fall, fall sandwich, ham and cheese pastry, pumpkin pie, pumpkin shaped sandwich

Prep Time 10

Cook Time 15

Servings 12

Equipment

pumpkin shape cookie cutter

Ingredients

1 raw pie crust dough round
3-4 slices deli ham chopped
3 oz. sharp cheddar grated
2 T mayonnaise or mustard
1 egg beaten

Instructions

Roll crust out to thin slightly. Cut dough in half. Brush half of dough with mayonnaise or mustard. Sprinkle other half of dough with ham and cheese. Place dough half with mayonnaise on top of ham and cheese, mayonnaise side down. Use a cookie cutter or knife to cut stuffed dough into shapes. Crimp the edges to seal with the tines of a fork. Re-roll dough scraps and cut into shapes. Place pies on a parchment lined baking sheet and brush tops with egg.
Bake at 400 degrees for 10-15 minutes or until golden. Makes approximately 12 cookie sized pies