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Source of Recipe


Ross Burden from Ready Steady Cook


List of Ingredients




For the base:
255g/9oz plain flour
2 tsp baking powder
55g/2oz unsalted butter, cubed
110ml/4fl oz full-fat milk
extra flour, for rolling
extra butter, for greasing
For the filling:
2 tbsp tomato purée
110g/4oz feta, crumbled
1 chicken breast, skinned and minced
¼ large onion, peeled and finely chopped
2 tbsp snipped fresh chives
1 tbsp sesame seeds
1 medium egg, beaten

Recipe



1. In a food processor, blend together the flour, baking powder and butter.
2. Gradually mix in enough milk to form a dough.
3. Divide the dough into two.
4. On a floured surface, roll the dough into two oval shapes. Place on a greased baking sheet.
5. Fold up the edges of the dough to form boat shapes.
6. Spread the base of each dough boat with 1 tbsp of the tomato purée.
7. Sprinkle half of the feta, then chicken, onion, chives and sesame seeds over each.
8. Brush the edges of the boats with beaten egg.
9. Bake for 8-10 minutes or until cooked through.
10. Serve.

Serves 2.