Zingy Chicken Cheese Parcels

In a large bowl, take ½ cup warm milk, 1 tsp sugar, and 1 tsp dry yeast. Mix well and allow the yeast to activate.

Once the yeast activates, add 2 cup maida, 2 clove garlic, ½ tsp mixed herbs, ½ tsp chilli flakes, and ½ tsp salt. Mix well and start to knead the dough.

Add milk as required and knead to a smooth dough. Add 2 tsp oil and continue to knead the dough.

Tuck the dough, cover, and rest for 2 hours or until the dough doubles in size.

In a large pan, heat 2 tbsp oil and sauté 2 cloves of garlic. Add ½ onion and sauté until the onion shrinks.

Add 2 tbsp sweet corn, 2 tbsp capsicum and saute well. Add 2 tbsp tomato sauce, 2 tbsp mayonnaise, ½ tsp mixed herbs, ½ tsp chilli flakes, ½ tsp chilli powder, and ½ tsp salt. Mix well.

Add ½ cup chicken and mix well. Keep the stuffing aside.

After the dough has rested, punch the dough gently and knead slightly. Take a ball-sized dough and roll gently into a square.

Place 1 tsp cheese, followed by 1 tbsp prepared stuffing and cheese. Pick the edges and join them with water.

Brush the parcel with milk and bake in a preheated oven at 180°C for 20 minutes, or until golden brown.

Brush with melted butter for a shiny crust.