Chicken & ham sandwich pies

Chicken & ham sandwich pies

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(12 ratings)

Prep: 20 mins Cook: 30 mins Plus rising


Makes 10
These bread-based pies are really portable - ideal for a picnic

Nutrition and extra info

Nutrition: per serving

  • kcal270
  • fat9g
  • saturates4g
  • carbs30g
  • sugars2g
  • fibre3g
  • protein19g
  • salt1.73g
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  • 2 cooked chicken breasts, chopped
  • 100g thick sliced ham, chopped
  • 6 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 100g strong cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 3 tbsp full fat soft cheese
  • 2 tsp English mustard
  • 500g pack bread mix
  • plain flour for dusting
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Make the filling by mixing the chicken, ham, spring onion, cheeses and mustard with some seasoning, stir well to combine, then pop in the fridge until later. You can do this up to a day ahead.

  2. Make the bread mix following pack instructions. Divide the dough into 10 equal pieces, shape into balls then roll out on a floured surface into circles measuring 12cm across.

  3. Heat oven to 200C/180C fan/gas 6. Grease 10 holes of a muffin tin. Put a dough circle into one of the holes, push in lightly, then fill with 2 tbsp of the filling mix. Gather the dough together with your fingers and pinch to create a little parcel that looks a bit like a big flower – don’t worry about totally sealing the dough as the filling will bubble through anyway, which makes the parcels look even better. Keep doing this until you have used all the dough and filling mix.

  4. Brush the parcels with beaten egg and cook for 25-30 mins until golden and risen. Enjoy warm in the garden or leave to cool and transport in the tin to a picnic. Serve with a spoonful of your favourite chutney, if you like.

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Comments, questions and tips

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21st Oct, 2014
Made these for my daughter's lunch box. Big hit. (I used lardons instead of ham as I had some to hand). They also freeze really well. Just wrapped them individually and froze then I take them out the night before, defrost overnight in the fridge then pop straight in her box the following morning. Think you could add almost any filling as long as it wasn't too wet.
13th Sep, 2014
These were ok, the filling was lovely and the idea really nice, but they were a bit 'bready', better warm than cold and could have done with being a bit more moist.
23rd Jun, 2013
Full of flavour and great for a picnic no knives or forks needed
9th Jan, 2013
Veggie suggestion: mozarella, sun dried tomatoes and spinach. Make sure to drain off most of the tomato oil so the dough doesn't go soggy, and add the spinach just a few minutes before the end of the cooking time so it just wilts.
17th Sep, 2012
Veggie suggestion: Roquefort with almonds. Or a mild (goat's?) cheese, pesto and pine nuts. Or a tomato sauce with a mild cheese and basil. Any other ideas?
23rd Apr, 2012
Would whole wheat pizza dough work for this, instead of the bread dough? Same thing, really, no?
22nd Oct, 2011
I liked it a lot. Easy to make and also good for left-over-lunch.
20th Oct, 2011
11 out of ten ab-fab would cook these little jems any-time.I cooked these little darlings as the recipe said but next time I'll add a hint of garlic. They were really tasty Thanks
21st Sep, 2011
This is the second time I've made this recipe as it's great either hot or cold. It does, however, take a lot longer to make in my opinion as I bake a ham the day before and then use the leftovers in the recipe. Still, absolutely delicious and great to pack as a sandwich substitute. Well done, Good Food!
31st Jul, 2011
I thought these tasty little pies were fantastic, Great for lunches at work and so easy to make!!!!


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