Cheese, Ham and Spring Onion Sandwich Pies

Again looking through my cooking magazines i found this recipe to use for my sons celebration.

They are so simple to make, but taste so good!!

They went down a storm at the celebration, everybody really enjoyed them and they didn't last long....

You can use any filling you like.

Basil, mozzarella, and sun dried tomatoes.

Turkey and cranberry stuffing. As suggested by my good friend Nic.

Bacon, sausage meat and egg.

The list goes on and on.........




















Makes 24 pies

Pre heat oven 180c, 350f, gas mark 5

1 packet bread mix
4 thick slices of ham diced
4 spring onions finely chopped
2 cups strong Cheddar
½ cup full fat cream cheese
2 tsp Dijon mustard

Make the bread mix at the packet instructions, up to the stage before letting it rise.

Mix all the other ingredients together.

Grease 2 muffin tins with olive oil.

Divide the dough into 24 pieces and roll into circles, put a tbsp of filling in each and form into a ball sealing the filling in.
Place in the muffin trays, cover with oiled cling film and leave to rise for at least 30 minutes in a warm room.

Bake for 20/25 minutes.

Fat Bread Sticks

I made these bread sticks to go with the onion and cider soup i made for dinner.
They were great for dunking in the soup and soaked the soup up well, without getting soggy!!


You can use any topping for the bread sticks.
I used cracked black pepper, smoked sea salt and poppy seeds.

Cooking time 20 minutes
Prep time 1 hour

Makes 12 bread sticks

Pre heat oven 200c, 400f, gas mark 6

1lb Strong bread flour, plus extra for dusting
1x 7g sachet of easy dried yeast
1 ½ tsp salt
250- 275ml warm water
Oil for cling film
2 tbsp extra virgin olive oil
Poppy seeds, sea salt, cracked black pepper, or whatever you are using to top the bread sticks with.

Dust 2 baking trays with flour.

Put the flour, yeast  and salt into a bowl with the warm water and mix till it comes together, if kneading by hand, knead for 10 minutes, if doing it in a machine knead for 5 minutes with the hook attachment. It's ready when the dough springs back to the touch.

Cut into 12, roll into balls, then roll into sausages.

At this point you can twist the dough, or leave them as they are, cover with oiled cling film and leave to rise in a warm place for 30 - 45 minutes.

Brush with the olive oil and sprinkle the toppings on them, then bake in the oven for 20 minutes.

Allow to cool and enjoy!!


They are also good with dips and olive oil and balsamic vinegar.