Chicken Bread

For Filling: Heat butter in a saucepan.

Sauté chopped onion and garlic till soft.

Add capsicum and sauté again till it goes soft.

Add flour, salt, black pepper and sauté for 2-3 minutes on medium heat.

Take the pan off heat and add milk.

Stir well using a wire whisk.

Return back to heat and cook until it thickens for around 10 minutes by continuous stirring.

Once it is thick, mix in shredded chicken, green chillies, all spice and coriander leaves.

It will be sticky at this point. But once it is cooled down completely, it will be fine.

Remove the filling from heat and let it cool down completely.

For Dough: Meanwhile flour the working surface. I use a plastic sheet for this as it is easy to transfer the bread to the sheet for baking with ease.

Roll the dough into rectangular shape to a thickness of 6mm – 1cm depending on how thick you like your bread.

Place the filling in the centre of the dough, horizontally leaving around 2 ½ inch space on both ends.

Snip the edges with scissors or knife and fold each snipped part from each side so that they overlap each other, making beautiful pleats.

Tuck the ends tightly. See the Pictorial representation for guidance.

Transfer the bread on a cookie sheet lined with baking paper. You can also place the rolled dough on the baking sheet, then do the filling and pleating on the sheet if you find harder to transfer the filled bread on to the sheet from the work surface.

Brush the top with 1 beaten egg, sprinkle sesame seeds and leave to rise for about 20 minutes.

Bake the bread at 190 degree C for 30 – 35 minutes or until it turns golden all over.

Take it out of oven, brush all over with butter, whilst hot and let it rest for 5 minutes.

Serve with roasted or boiled vegetables, Mayonnaise and ketchup.