500 g White bread dough
1 Egg; beaten (to glaze)
1 Red pepper; diced
1 Green pepper; diced
1 lg Onion; diced
225 g Tomatoes; seeds removed
50 g Ham; diced
350 g Cooked chicken; diced
2 tb Oil
1/2 Garlic clove; crushed
1 ts Salt
1/4 ts Pepper
-SPRING ONION RELISH-
3 tb Sesame seeds
1 bn Spring onions; finely
-chopped
2 ts Fresh grated ginger
1 1/2 tb Light soy sauce
1 ts Rice vinegar
1 ts Sesame oil
1 ts Sugar
Preheat the oven to 220C/400F/gas 6.
Prepare the filling. Remove the core and seeds of the peppers and dice
finely.
Heat the oil and fry off the peppers with the onion and garlic. Add
the tomatoes, ham and chicken and bring to the boil. Add seasoning
and remove from the heat.
Divide the bread dough in half and roll out on a floured surface in
two rounds approximately 12 inches in diameter.
Place one round on a greased baking tray. Spread on the chicken mix to
within 1cm of the edge and brush with egg wash. Place a second round
on top and press the edges down to seal. Score with a knife and brush
with beaten egg and bake for 35-40 minutes.
Spring onion relish: Place all ingredients into a food processor and
blend.
Serve the pie with the relish and a mixed dressed salad.
Yields
1 servings