Ingredients
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
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