Jack O’Lantern Ham and Swiss Hand Pies

These spooky Jack O'Lantern hand pies are filled with ham and Swiss, perfect for a Halloween treat.

15 min Serves 5 Medium American

Our own summary of the original by Chula King — the full post and photos live at pudgefactor.com.

These fun, savory hand pies feature a pumpkin-shaped pie crust filled with Dijon mustard, Swiss cheese, and ham. Cut-out faces create a jack-o'-lantern effect, and they bake in just 12 to 15 minutes. A festive and delicious addition to any Halloween gathering.

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

Directions

Preheat your oven to 425°F. Line a rimmed half-sheet baking pan with parchment paper or nonstick aluminum foil.

Create a pumpkin-shaped template from card stock by tracing a pumpkin cookie cutter. Then cut out eyes and a nose from the template.

On a lightly floured surface, unroll the refrigerated pie crusts. Use a 3- to 4-inch pumpkin cookie cutter to cut 5 pumpkin shapes from each crust.

Using the template and a small sharp knife, cut out eyes and a nose on half of the pumpkin cutouts (the top pieces).

Spread 1/2 teaspoon of Dijon mustard onto each solid (uncut) pumpkin shape. Then place a half-slice of Swiss cheese and a slice of ham on top.

Place the cutout pumpkin tops over the filled bottoms. Gently press the edges together to seal.

Arrange the hand pies on the prepared baking sheet. Brush the tops with an egg wash made from 1 large egg beaten with 1 tablespoon of water. Bake for 12 to 15 minutes until golden brown. Transfer to a wire rack and let cool for 5 minutes before serving.