Chicken and cheese stuffed bread roses

A yummy, spicy and cheesy chicken bread roll which are perfect for tea parties, lunch boxes or picnics!

Stuffing:

2 tbsp butter

1 onion (diced)

1 chicken breast (cut in small cubes)

4 potatoes (cubed)

200g grated cheese (more if you like it cheesy)

1/2 cup sweet corn

1 green pepper (cut in small pieces)

1 tsp ginger and garlic

1 tsp salt

1 tsp black pepper

1 tsp cumin seeds

1 tsp cumin and coriander powder

2 tsp green chutney (more if you like it really spicy)

Squeeze of lemon juice

1 tbsp cornflour

2 tbsp water

Bread dough:

650g flour

1 1/2 tbsp dry active yeast

1 tsp sugar

Pinch salt

1/4 pint warm water

1/4 cup yoghurt

1-2 tbsp soft butter

Warm water

Egg (for egg wash)

Sesame seeds

Start by making the bread dough.  Take the sugar and dissolve in the 1/4 pint water.  Once dissolved add the yeast and whisk.  Leave this to the side and let the water froth up (10-15 minutes).  Meanwhile take the flour and add the soft butter, salt and yoghurt.  Once the yeast is ready add the yeast water and mix the flour bowl.  Slowly add some water (approx a cup) then mix again. Keep adding a bit of water and mixing until the dough starts to come together (I used approximately 1 1/2 cups water).  Once it has come together knead the dough (use a bit more flour if needed) and place in a bowl covered with a damp tea towel.  Place in warm place and leave to rise for at least an hour.

In the meantime prepare the stuffing by melting the butter and sautéing the onions.  Add the cumin seeds and ginger and garlic and cook for until the ginger and garlic has sautéed.  Next add the cubed potatoes, chicken, green peppers, sweet corn, salt, pepper, cumin and coriander, green chutney and lemon.  Mix the pan and cook on a low heat.  Add a bit of boiling water if needed to help the potatoes cook.  Once the chicken and potatoes are cooked, mix together the cornflour and water until it is smooth and mix this into the chicken mixture.  Remove from the heat and let it cool then add the grated cheese and leave to the side until the dough is ready.

Once the dough is ready roll the dough out and cut out dough in circles.  Once you’ve got the circle make 4 slits on the circle but not all the way to the middle.  You need enough space in the middle for adding the stuffing.  Next lift one side up and lift the opposite side up to. Finally lift up the remaining two sides and press lightly together so that it resembles a rose.  Repeat until all the stuffing and bread dough is used.  Finally cover with the egg wash and sprinkle with the sesame seeds.  Cook in a preheated oven at 200 for approx 20 minutes or until they are cooked and golden.  Serve warm or cold.

Enjoy 🙂