Chicken, silverbeet and egg pides

chicken, silver beet and egg pides
1H 20M


Chicken, silver beet and egg pides


Chicken, silver beet and egg pides

1.Make dough. Combine flour, yeast and salt in large bowl, stir in the water and oil, mix to a soft dough. Knead dough on floured surface about 5 minutes or until smooth and elastic. Place dough in large oiled bowl, turn to coat in oil. Cover, stand in warm place about 1 hour or until dough doubles.
2.Meanwhile, heat oil in large frying pan, cook onion and garlic, stirring, until onion softens. Add silver beet, chicken and ground coriander; cook, stirring, until silver beet wilts. Stir in nuts and chopped coriander. Season to taste.
3.Preheat oven to 220°C (200°C fan forced). Oil oven tray.
4.Turn dough onto floured surface; knead until smooth. Divide dough into four, roll into 18cm (7-inch) rounds. Spoon a quarter of the chicken mixture in centre of each round, brush edges with a little egg. Fold over edges to almost enclose filling, twisting ends to seal. Place on tray. Reserve 1 tablespoon egg; carefully pour remaining egg over chicken filling. Brush dough with reserved egg, sprinkle with seeds. Bake about 35 minutes or until browned.



Related stories