Ingredients

Dough

  • 3 cups all-purpose flour
  • 2 tsp instant yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tbsp oil
  • 1 cup warm milk or water (approximately)

Filling

  • 300 g boiled shredded chicken
  • 1 onion, chopped
  • 1 capsicum, chopped
  • 1 cup grated mozzarella cheese
  • 2 tbsp mayonnaise
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • Salt to taste

For brushing: 1 beaten egg

Method

  1. Make dough: Mix flour, yeast, sugar, salt, oil and warm milk. Knead until soft. Cover and let rise for 1 hour.
  2. Prepare filling: Mix chicken, onion, capsicum, mayonnaise, seasonings and cheese.
  3. Shape: Divide dough into 8–10 balls. Roll each into a rectangle, add filling and fold into sealed pockets.
  4. Brush: Place on a lined baking tray and brush with beaten egg.
  5. Bake: Bake at 190°C for 20–25 minutes until golden brown.

Tip: Add extra mozzarella for a cheesy center. Seal the edges firmly so the filling doesn’t leak.