Chicken, silver beet and egg pides

Step 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.

Step 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.

Step 3

Preheat oven to 220°C (200°C fan forced). Oil oven tray.

Step 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.