So I made my own version of the Sandwich Pies, a fishy version. They are really good and so simple to make a batch and then grab out the freezer.
Salmon and Prawn Sandwich Pies (adapted from Good Food Magazine July 2011)
2 cooked salmon fillets, flaked
100g cooked prawns, chopped
6 spring onions, finely chopped
6 tbsp full fat soft cheese
1 tbsp chopped dill
500g pack bread mix plain flour for dusting
Make the filling by mixing the salmon, prawns, spring onion, cheese and dill with some seasoning, stir well to combine, then pop in the fridge until later. You can do this up to a day ahead.
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.
Heat oven to 200C. 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.
Brush the parcels with milk 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.