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Recipes

SPAM Pop-It-In-Your-Mouth Pot Pies

What is the occasion?:
Appetizers & Snacks
What kind of cook am I?:
Beginner
I want to feed this many people...:
8
Cutting, chopping, etc. is gonna take...:
Under 15 minutes
I want food on the table in...:
1 Hour
Rate this recipe: Rating: 3 (4 votes cast)
SPAM Pop-It-In-Your-Mouth Pot Pies

Ingredients

  • 1 (12-ounce) can SPAM® Classic, diced
  • 1 1/3 cups butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 2 2/3 cups all-purpose flour
  • 1/2 can cream of mushroom soup
  • 1/2 can cream of chicken soup
  • 1 (8-ounce) can peas and carrots, drained
  • 1/4 cup minced onion
  • 1/2 box frozen spinach, thawed and drained

Directions

  1. In skillet, fry 1/2 of SPAM® Classic. In large bowl, mix all of SPAM®, the soups, onion, spinach and peas and carrots.
  2. In bowl, beat together butter and cream cheese. Add flour; mix thoroughly. Refrigerate 15 minutes.
  3. Heat oven to 350ºF. Coat miniature muffin pan with cooking spray.
  4. With medium scoop, place balls of dough in muffin cups. Shape with tart shaper. (They will overflow like deep pocket.) With spoon, drop SPAM® mixture into each pocket; pinch tops closed. Bake 15 minutes or until golden brown.

Ingredients

  • 1 (12-ounce) can SPAM® Classic, diced
  • 1/2 can cream of mushroom soup
  • 1/2 can cream of chicken soup
  • 1/4 cup minced onion
  • 1/2 box frozen spinach, thawed and drained
  • 1 (8-ounce) can peas and carrots, drained
  • 1 1/3 cups butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 2 2/3 cups all-purpose flour

Directions

  1. In skillet, fry 1/2 of SPAM® Classic. In large bowl, mix all of SPAM®, the soups, onion, spinach and peas and carrots.
  2. In bowl, beat together butter and cream cheese. Add flour; mix thoroughly. Refrigerate 15 minutes.
  3. Heat oven to 350ºF. Coat miniature muffin pan with cooking spray.
  4. With medium scoop, place balls of dough in muffin cups. Shape with tart shaper. (They will overflow like deep pocket.) With spoon, drop SPAM® mixture into each pocket; pinch tops closed. Bake 15 minutes or until golden brown.

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