Chicken in a spicy roux sauce encased in bread. On the go quick meal. I've adapted many times to make as healthy as possible.
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1 sachet dried yeast
100g strong bread flour
100g wholemeal flour
200ml warm water
1 egg yolk
1/2 red pepper
1 chilli, finely sliced
1 tablespoon Tabasco sauce
125ml skimmed milk
10g butter or low fat spread
1 tin of tomatoes
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Method Prep:30min › Cook:15min › Ready in:45min
Place both flours in a bowl, add yeast, make a well and pour in warm water. Knead for ten minutes until you have a smooth dough.
Slice red pepper and cook in saucepan with no oil until soft and black around edges.
Cook chicken in a saucepan until no pink remains.
Melt butter in a seperate saucepan, add 25g flour, milk, Tabasco sauce and canned tometoes, keep stirring until thick, then add chicken.
Divide dough into 12 portions. Roll each ball out and lay out six. Put chargrilled pepper at bottom of each dough portion, put chicken with sauce on top, then sliced chilli. Place top piece of dough over the six with fillings, seal edges and glaze with egg yolk. Sprinkle with sesame seeds. Place in top of oven for 10 minutes to rise.
Put in main oven and bake at 220 C / gas mark 7 for 10-15 minutes. Enjoy - time consuming but worth it!