Mauritian Recipes

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Half Moon (Chicken) Recipe

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


  • 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


Source: Cuisine Mauritian