Recipe Overview
Shaped as a half-moon, filled with a creamy chicken filling and fried until crispy & golden brown, Half Moons are a real treat. Often served during Ramadhan for Iftar, these savouries also make a great appetizer or snack for gatherings and parties.
Recipe Ingredients
Quantities : 35-40 Halfmoons
For the Dough
- 1 1/2 Cup / 200g Plain Flour
- 1 1/2 Cup / 350ml Water
- Salt to Taste
- 100g Unsalted Butter
- Extra Flour for kneading
For the Fillings:
- 1 Pound of Chicken Minced
- Salt and Pepper to taste
- Oil
- 2 Tbsp garlic Paste
- 1 Onion Crushed
- 1/2 Cup / 75g Minced Mushrooms
- 3 Tbsp Mushroom and chicken Soup Seasoning (Optional)
- 1/2 Cup / 90g Sweetcorn
- Chopped Coriander Or Spring Onion
- 1 Full Cup /100g Shredded Kraft Cheese(Add more if you want)
For Coating:
- Egg + water = Eggwash
- BreadCrumbs
It can be freeze for up to 4 months
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
Recipe Gallery




×
Credits
Source: Cuisine Mauritian
Comments