Basque Chicken Pie with Spring Onion Relish

500 gm white bread dough
1 egg, beaten (to glaze)
1 red pepper, diced
1 green pepper, diced
1 large onion, diced
225 gm tomatoes, seeds removed
50 gm ham, diced
350 gm cooked chicken, diced
2 tbsp oil
1/2 garlic clove, crushed
1 tsp salt
1/4 tsp pepper

SPRING ONION RELISH:
3 tbsp sesame seeds
1 bunch spring onions, finely chopped
2 tsp fresh grated ginger
1 1/2 tbsp light soy sauce
1 tsp rice vinegar
1 tsp sesame oil
1 tsp sugar

Preheat the oven to 220C/400F/gas 6.

Prepare the filling. Remove the core and seeds of the peppers and dice finely.

Heat the oil and fry off the peppers with the onion and garlic.

Add the tomatoes, ham and chicken and bring to the boil. Add seasoning and remove from the heat.

Divide the bread dough in half and roll out on a floured surface in two rounds approximately 12 inches in diameter.

Place one round on a greased baking tray. Spread on the chicken mix to within 1cm of the edge and brush with egg wash.

Place a second round on top and press the edges down to seal. Score with a knife and brush with beaten egg and bake for 35-40 minutes.

Spring onion relish: Place all ingredients into a food processor and blend.

Serve the pie with the relish and a mixed dressed salad.