• 1 tbsp. yeast
• 2/3 cup warm water
• 1 tsp. sugar
• 1 tsp. salt
• 2 tbsp. oil (or butter)
• 2 cups flour
• 1 egg yolk
• 1 tbsp. water
• few poppy seeds for sprinkling
• For the Filling :
• 2 cups boiled chicken , chopped
• 2 beaten eggs
• 1 cup grated cheese
• 2 tbsp. chopped parsley
• cup chopped capsicum
• cup chopped spring onions
• cup chopped celery
• 2 tbsp. cream
• 1 tbsp. lemon juice
• 1/2 tsp. chilli powder
• mustard sauce to taste

Mix the yeast with warm water. Leave till frothy about 5 mins.

Add sugar, salt , oil and flour.
Knead well and form the dough into a ball.

Leave to rise in a greased bowl for 1 hour, keeping it covered with a damp cloth or plastic sheet.

Roll dough into two rounds, one slightly larger than the other.

Fit the smaller one into a greased shallow round pan.

Spread filling on dough and cover with the other larger round. Seal edges and flute.

Brush with egg yolk mixed with 1 tbsp. water. Sprinkle poppy seeds on top.

Bake at 200C for about 20 mins. until golden brown.

For Filling : Combine the boiled chicken , beaten eggs, grated cheese, chopped parsley, chopped capsicum, chopped spring onions, chopped celery, cream, lemon juice, chilli powder, salt , pepper and mustard.

Note : The dough is easy to roll if placed between sheets of plastic.