PULL APART CHUTNEY MAYONNAISE CHICKEN RING
- Dough: Knead together for about 7 minutes:
- 4 cups cake flour
- 2 cups full cream plain yoghurt
- 2 ml salt
- garlic and herb spice (a few shakes)
- Filling:
- 4 chicken breasts
- ½ a cup mayonnaise
- ½ a cup chutney
- ½ a cup chopped spring onion
- grated Mozzarella cheese (I used about 2 cups of grated cheese)
- spices of choice
I steamed my chicken breasts with a mix of spices (drizzled with olive oil, crushed garlic, chicken spice, smoked paprika, shisanyama spice) until cooked. Seared it for a few minutes in a pan with olive oil. Shredded the meat. Mixed the mayonnaise with chutney and then added the spring onions. Mixed in the shredded chicken and add salt and pepper to taste.
Roll out dough in a rectangle to about 1 cm thick. Cut out triangles – about 10 triangles in total.
Preheat oven to 180ºC and grease a baking sheet well. Place a glass in the middle of the baking tray and arrange triangles around glass slightly overlapping (see pic attached).
Spread chicken mix around glass and then top with grated cheese. Remove glass and fold pointed pieces of dough over chicken cheese mix and press under to create a ring (see pic attached).
Egg wash and bake for between 20 and 25 minutes until golden and baked.
Recipe and photo: Dalila Viljoen
