Half Moon (Chicken) Recipe

Instructions

• Over medium low heat add 1/2 cup of water
• Add 1 tbsp of salt
• Add 100g unsalted butter
• Add 1 1/2 cup of plain flour
• Stir well
• Beat the mixture until it forms a ball and pulls away cleanly from the sides of the pan. This should take just a few minutes
• Transfer into a baking dish and allow to cool

• In large pan add 2 tbsp of oil and heat over medium flames
• Add the minced chicken
• Cook the chicken for 5 minutes
• Add 2 tbsp of salt and black pepper
• And keep aside

• In the same pan add 1 tbsp of oil
• Add 2 tbsp of garlic paste
• 1 onion, crushed
• Cook for a few minutes until it develops some colour
• Add half cup of minced mushrooms and allow to cook for 5-6 minutes
• Add the cooked chicken
• Stir well
• Add 3 tbsp mushroom and chicken soup seasoning (optional)
• Add 1/2 cup sweetcorn
• Mix again
• Chopped coriander or spring onion
• Transfer into a bowl and allow to cool completely

• Sprinkle some flour on the surface and knead the dough for 5 minutes
• Divide the dough into 2
• Roll out the dough
• Cut out some circle
• In the chicken mixture add 1 full cup of kraft cheese and mix well
• Take tablespoon of filling mixture and put on each circle
• Fold circles in half to create half moons (semi-circles)
• Pinch the edges together with a fork or fingers to tightly seal
• Repeat same process with the remaining dough and filling
• Dip each halfmoon in eggwash then coat with breadcrumbs. Place on a tray or chopping board in a single layer

• It is now ready to freeze

• Heat some oil over medium low heat
• Fry until golden brown