Savory Filled Hand Pies aka Pumpkin Patch Bites

I am sharing a 2008 blog post featuring one of my most favorite, fun appetizers.  For Thanksgiving, I will be using a turkey cookie cutter instead of the pumpkins, acorns and fall leaves. Can you tell I'm getting excited about hosting Thanksgiving dinner? ;o)

 I have my friend Colleen to thank for the recipe that she shared from Woman's Day November 2008. The recipe is called Pumpkin Patch Bites, and I have been making these for five years. Where has the time gone?  Colleen and I were just chatting about these hand pies, and she told me she is making them for the Veteran's Day bake sale at school. Great idea!

1 box (15 oz.) refrigerated pie crusts

6 oz. sliced Black Forest or Virginia ham

8 oz. sliced extra-sharp Cheddar, Swiss or Gruyere cheese

1 large egg, lightly beaten

1. Heat oven to 425. Line a rimmed baking sheet with nonstick foil.

2. On work surface, unroll pie crust and cut each of the two crusts into 12 shapes.

3. Put ham and cheese in the center of each of the 12 leaves. I added dijon mustard which the recipe didn't call for. With a small brush, brush beaten egg around edges.

4. Top with remaining leaves, carefully pressing on edges to seal. (I just pick

them up and press the edges together).

5. Place on prepared pan, and brush tops with beaten egg. I also made veins

in the leaves. Bake 10-12 minutes until light golden. Let cook on a rack for

a couple of minutes before serving. I think they are best served warm, but you

can make them ahead and just cover with plastic wrap until ready to bake.

Thanks for stopping by! I am joining Foodie Friday at Rattlebridge Farm.
Debbie