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There are just a few days till Halloween, but I still have one more dish to share with you!
I came up with the idea to create these hand pies this year after making the jack-o-lantern quesadillas last year.
The store-bought pie crusts save so much time, but you are of course free to make your own if you’d like!
One thing to keep in mind about this recipe is that the number of pies you can make from it will clearly depend on the size of the cookie cutter you use.
You may use smaller cutters if you want to serve them as an appetizer or little snack. Simply use smaller ham and cheese slices, and bake your dish for a shorter period of time.
The problem with these guys is that you need to properly seal the edges and cover the cheese with as many ham slices as you can to keep it in the pie as it bakes.
I did experience some cheese leaking, as you can see from my images, but it wasn’t much. But because the cheese will otherwise seep out of the pie, you must stack the cheese first, followed by the ham pieces.
HAM AND CHEESE LANTERN PIES
A fun and festive meal or appetizer for Halloween!
INGREDIENTS a single packet of chilled pie crusts approximately 2/3 pound of thinly sliced ham and cheese One big egg INSTRUCTIONS Set oven to 350 degrees Fahrenheit. Using parchment paper or a baking mat, line a large cookie sheet. Pie crusts should be carefully unrolled on a gently dusted surface. Cut out the pumpkin shapes using pumpkin cookie cutters. Keep in mind that each pie requires two parts.
Next, “carve” the desired jack-o-lantern face onto half of the cut-out pieces using a serrated knife. One thick slice of ham and one slice of cheddar cheese are required for bigger pies (half of each for smaller pies). Put a piece of cheddar cheese on a pumpkin that has not been carved. A slice of ham should be placed on top, covering the cheese as best you can while leaving a 1/4-inch border all around. Put a piece of dough with carvings on top. The edges should be completely sealed with a fork. Use the leftover dough to repeat.
In a small bowl, whisk the egg. Each pie’s dough should have some egg brushed on top using a pastry brush. The pie crusts should be golden brown on top and bottom after baking for 15 to 20 minutes. Serve hot.
NOTES The size of the cookie cutters you choose will clearly affect how many pies you obtain from this recipe. For the pies in the image, I chose ones that were almost 6 inches wide. If you wish to serve them as an appetizer instead, you may easily create smaller versions.