Jack O’Lantern Ham and Swiss Hand Pies
For a quick bite during the hectic Halloween season, grab a delicious Jack O'Lantern Ham and Swiss Hand Pie. They are way easier to make than carving a pumpkin, and taste as good as they look!
Equipment
- Pumpkin-shaped cookie cutter
- Small sharp knife
- Half-sheet pan with parchment paper
Ingredients
- 1 box refrigerated pie crusts
- 3 to 4 teaspoons Dijon mustard
- 3 slices thinly sliced Swiss cheese, cut in half (See Tip 1
- 5 slices thinly sliced Black Forest or Virginia ham (See Tip 2)
- 1 large egg plus 1 Tablespoon of water for the egg wash
Instructions
- Heat oven to 425°F. Line a rimmed half-sheet with parchment paper or nonstick foil
- Make a template of a pumpkin cookie cutter on card stock. Cut out eyes and nose from the template.
- Unroll pie crusts on a floured surface. Cut each crust into 5 pumpkin shapes with a 3 to 4-inch pumpkin cookie cutter. (See Tip 3)
- Using the template, cut the eyes and nose with a small, sharp knife on half of the cutouts.
- Spread ½ teaspoon of Dijon mustard on the solid pumpkin shapes. Top with Swiss cheese and ham.
- Top with remaining pumpkins with cut-out faces. Carefully press edges to seal.
- Place on the prepared baking sheet. Brush tops with egg wash. Bake for 12 to 15 minutes, or until golden brown. Transfer to a wire rack to cool. Let cool on the rack for 5 minutes before serving.
- Yield: 5 hand pies.
Video
Tips/Notes
- I had a smaller pumpkin cookie cutter that I used to cut the Swiss cheese. Otherwise, cut the Swiss cheese to fit.
- I used the smaller pumpkin cookie cutter to cut two pieces of ham from each slice. Otherwise, cut the ham to fit.
- With my cookie cutter, I could only cut 5 shapes. A rounder cookie cutter would yield 6 to 7 shapes.
Nutrition
Calories: 196kcalCarbohydrates: 13gProtein: 8gFat: 12gSaturated Fat: 5gCholesterol: 42mgSodium: 298mgPotassium: 76mgFiber: 1gSugar: 1gVitamin A: 134IUCalcium: 103mgIron: 1mg
Tried this recipe? Add me to Google's Preferred Sources above.
