Name: Chicken, silverbeet and egg pides
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: Chicken, silver beet and egg pides; 2 cup (300g) plain (all-purpose) flour; 1 1/2 teaspoon (7g) dry yeast; 1/2 teaspoon salt; 3/4 cup (180ml) water; 1 tablespoon olive oil; 1 tablespoon olive oil; 1 medium_piece (150g) brown onion, chopped finely; 2 clove garlic, crushed; 4 (320g) stalks silver beet (swiss chard), shredded; 1 1/2 cup (240g) shredded cooked chicken; 2 teaspoon ground coriander; 2 tablespoon pistachios, roasted, chopped; 1/2 cup fresh coriander (cilantro), coarsely chopped; 4 eggs, beaten lightly; 1 teaspoon each nigella; 1 teaspoon sesame seeds

Ingredients

Chicken, silver beet and egg pides

2 cup (300g) plain (all-purpose) flour

1 1/2 teaspoon (7g) dry yeast

1/2 teaspoon salt

3/4 cup (180ml) water

1 tablespoon olive oil

1 medium_piece (150g) brown onion, chopped finely

2 clove garlic, crushed

4 (320g) stalks silver beet (swiss chard), shredded

1 1/2 cup (240g) shredded cooked chicken

2 teaspoon ground coriander

2 tablespoon pistachios, roasted, chopped

1/2 cup fresh coriander (cilantro), coarsely chopped

4 eggs, beaten lightly

1 teaspoon each nigella

1 teaspoon sesame seeds

Method

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.

DOUGH
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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