These were absolutely yummy. Something a bit different with the pretzel topping, full of chicken and ham. I served it with green veggies.
Chicken and Ham Hock Pretzel Pies (from WeightWatchers)
(11 Smart Points per serving)
165g strong white bread flour, plus extra to dust
½ x 7g sachet fast action dried yeast
1 tsp brown sugar
1 tbsp olive oil
Calorie controlled cooking spray
1 onion, finely sliced
300g skinless chicken breast fillet, diced
2 tbsp plain flour
300ml chicken stock, made with ½ stock cube
2 tbsp half-fat crème fraiche
150g cooked ham hock, shredded
100g frozen peas
1tbsp fresh thyme leaves
2 tbsp bicarbonate of soda
Meanwhile, in a large frying pan, gently fry the onion in the remaining oil for 3-4 mins, until soft. Add the chicken and fry for 2-3 mins. Add the plain flour and cook for 1-2 mins, stirring. Gradually add the stock, stirring well between each addition. Simmer gently until the sauce starts to thicken, then add the crème fraiche, ham, peas and thyme. Set aside.
When the dough has risen, tip it onto a floured surface and divide into four equal portions. Roll each one into a long sausage, then form a U shape. Cross the ends over each other twice, fold the U down to sit on the two ends, and press the ends in to secure. Leave to rise for 20-30 mins.
Preheat the oven to 180C. Divide the pie filling between four pie dishes. Bring 1 litre of water to the boil and gently poach the pretzels, two at a time, for 1 min, turning once. Remove with a slotted spoon. Put a pretzel on top of each pie, scatter with the rock salt and bake for 20-25 mins, until deep golden brown.