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Jack O’ Lantern Hand Pies
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Ingredients:
15 oz Box Refrigerated Pie Crust, softened to room temperature Dijon Mustard or Honey Mustard 1-2 Slices Deli Ham or Deli Turkey 1-2 Slices Swiss or Cheddar Cheese 1 Large Egg
Directions: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Unroll the pie crusts and use a pumpkin shaped cookie cutter to cut out 8 pumpkins from each pie crust (total of 16 pumpkins). Place 8 on the baking sheet. Use a paring knife to slice eyes and a nose or mouth out of the remaining 8 pumpkins. Leave on the counter. Add 1 Tsp of Dijon or honey mustard to each pumpkin on the baking sheet. Spread almost to the edges. Break the cheese into squares and place 1-2 pieces on each pumpkin, on top of the mustard. Break the sliced meat into smaller pieces and arrange on top of the cheese. Place the remaining pumpkins with cut-out faces on top. Use a fork to crimp the edges to seal each pumpkin. Whisk the egg in a small bowl with 1 Tsp water. Brush on top of each pumpkin. Bake for 13-15 minutes or until the pie crust is cooked and turns golden brown. Remove from the oven and let cool for about 5 minutes. Transfer to a serving platter and serve while hot. Enjoy! Store any leftovers in an airtight container in the fridge once completely cool. view disclaimer
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DW Green Co. All rights reserved.
Jack O’ Lantern Hand Pies
Ingredients:
15 oz Box Refrigerated Pie Crust, softened to room temperature Dijon Mustard or Honey Mustard 1-2 Slices Deli Ham or Deli Turkey 1-2 Slices Swiss or Cheddar Cheese 1 Large Egg
Directions: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Unroll the pie crusts and use a pumpkin shaped cookie cutter to cut out 8 pumpkins from each pie crust (total of 16 pumpkins). Place 8 on the baking sheet. Use a paring knife to slice eyes and a nose or mouth out of the remaining 8 pumpkins. Leave on the counter. Add 1 Tsp of Dijon or honey mustard to each pumpkin on the baking sheet. Spread almost to the edges. Break the cheese into squares and place 1-2 pieces on each pumpkin, on top of the mustard. Break the sliced meat into smaller pieces and arrange on top of the cheese. Place the remaining pumpkins with cut-out faces on top. Use a fork to crimp the edges to seal each pumpkin. Whisk the egg in a small bowl with 1 Tsp water. Brush on top of each pumpkin. Bake for 13-15 minutes or until the pie crust is cooked and turns golden brown. Remove from the oven and let cool for about 5 minutes. Transfer to a serving platter and serve while hot. Enjoy! Store any leftovers in an airtight container in the fridge once completely cool.
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