For the 2-ingredient dough:
4 cups self-raising flour
2 cups plain yoghurt
For the chicken filling:
1 pack (about 400g) SPAR SELECT Fresh Chicken Breasts
3 tbsp SPAR Chicken Spice
1 tbsp oil
½ cup SPAR Hot Chutney
½ cup SPAR Original Mayonnaise
½ cup chopped spring onion
Salt and pepper, to season
250g SPAR Grated Mozzarella Cheese
1 egg, beaten
Mayonnaise, to drizzle
Chutney, to dip
Chopped parsley, to garnish
Prepare the 2-ingredient dough by combining the flour and yoghurt and kneading until smooth, about 8 minutes.
Rub the SPAR Select Fresh Chicken Fillet Breasts with the SPAR Chicken Spice.
Preheat the oil in a medium-large pan over a high heat and sear each side of the chicken breasts, about 1-2 minutes a side. Turn the heat down to low and cover with a lid to steam the chicken breasts until cooked through, about 10 minutes.
Remove the cooked chicken from the heat and allow to cool slightly until easy to touch. Shred the chicken using a fork.
Combine the SPAR Original Mayonnaise and SPAR Hot Chutney and whisk until smooth and well combined.
Add the shredded chicken and spring onion to the sauce and mix well. Season with salt and pepper to taste.
Preheat the oven to 180C and grease a large baking tray.
Roll the dough out into a large rectangle, about 1cm thick. Cut the dough into long equal triangles. Arrange the triangles in a ring around an upside-down wide edged glass on the tray, with the wide ends of the dough overlapping around the glass in the middle and the points facing outwards. The dough ring should resemble a sun.
Spoon the chutney-mayo chicken in the middle of the pastry ring around the glass. Top with the Spar Grated Mozzarella Cheese.
Wrap the tip of each dough triangle over the filling, tucking the dough under the bottom layer of dough to secure it. Repeat with all dough triangles until the whole ring is enclosed. Brush the dough with the beaten egg.
Bake the ring for 20-25 minutes, or until the dough is golden brown and cooked. Carefully lift the ring onto a serving plate. Drizzle over mayonnaise and sprinkle with chopped parsley to garnish. Serve with dipping sauce of choice and ENJOY!