Basque Chicken Pie

Filling:
1 red pepper, finely chopped
1 green pepper, finely chopped.
1 large onion, chopped
2 medium (225g) tomatoes, chopped
3 Tbs oil
½ clove garlic, crushed
¼ c (50g) diced ham
1 ½ c (350g) diced cooked chicken

Pie dough:
Risen Basic Yeast Dough
1 egg, beaten

Filling: Heat oil in medium skillet gently fry peppers, onion, garlic about 10min. Add tomatoes, ham and chicken. Simmer a few minutes. Season. Remove from heat.
Preheat oven to 400F (250C). Grease a baking sheet.
Divide dough in half. On a lightly floured surface, roll out dough to 2 12-inch (30cm) rounds. Place 1 round on greased baking sheet. Spread with chicken mixture to within ½ inch (1cm) of edge. Place 2nd round on top; press edges togther to seal. Score with a knife; brush with beaten egg. Bake pie for 45min or until golden brown.

Serve hot or cold.