• ½ cup ham, chopped finely
• ½ cup Gruyère cheese, shredded finely
• ½ cup crushed pineapple, well-drained
• 1 tablespoon green onion, chopped finely
• ½ teaspoon dry mustard
• 2 refrigerated pie crusts
• 1 egg, beaten

Heat oven to 450 degrees. In small bowl, combine ham, cheese, pineapple, onions and mustard; mix well. From each pie crust, cut 8 two-inch rounds and 8 three-inch rounds. Press the three-inch rounds into mini muffin pans; the edges should extend above the top edge of the cups. Fill cups with about 1 tablespoon of ham mixture. Brush edges of the crust cup with beaten egg. Cut a small vent in each two-inch round; place over ham cups and press edges to seal. Brush tops with beaten egg.

Bake at 450 degrees for 10-15 minutes or until top crust is deep golden brown. Remove from muffin pans and let stand about 5 minutes before serving.