Half Moon (Chicken)

Breakfast & Brunch Snacks Chicken Appetizers & Snacks Creole Street Food

Source: Cuisine Mauritian•January 7, 2025

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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

Servings:

1 ½ Cup / 350ml Water
1 Tbsp Salt
100g Unsalted Butter
1 ½ Cup / 200g Plain Flour
Extra Flour for kneading, to taste
1 Pound Minced Chicken
2 Tbsp Oil (for cooking chicken)
2 Tbsp Salt and Black Pepper
1 Tbsp Oil (for onions and garlic)
2 Tbsp Garlic Paste
1 Onion, Crushed
½ Cup / 75g Minced Mushrooms
3 Tbsp Mushroom and Chicken Soup Seasoning (Optional)
½ Cup / 90g Sweetcorn
Chopped Coriander or Spring Onion, to taste
1 Full Cup / 100g Shredded Kraft Cheese
Eggwash (Egg + Water)
Bread Crumbs
Oil for Frying, to taste

Instructions

Dough

1
Over medium low heat, add 1 1/2 cup of water to a pot.
2
Add 1 Tbsp of salt and stir.
3
Add 100g unsalted butter and stir until melted.
4
Add 1 1/2 cup of plain flour.
5
Stir well.
6
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.
7
Transfer the dough into a baking dish and allow to cool.

Stuffing

1
In a large pan, add 2 Tbsp of oil and heat over medium flame.
2
Add the minced chicken.
3
Cook the chicken for 5 minutes.
4
Add 2 Tbsp of salt and black pepper.
5
Transfer the cooked chicken to a bowl and keep aside.
6
In the same pan, add 1 Tbsp of oil.
7
Add 2 Tbsp of garlic paste.
8
Add 1 crushed onion.
9
Cook for a few minutes until it develops some colour.
10
Add 1/2 cup of minced mushrooms and cook for 5 to 6 minutes.
11
Add the cooked chicken back into the pan.
12
Stir well.
13
Add 3 Tbsp of mushroom and chicken soup seasoning (optional).
14
Add 1/2 cup of sweetcorn.
15
Mix again.
16
Add chopped coriander or spring onion.
17
Transfer the mixture to a bowl and allow to cool completely.

Preparation

1
Sprinkle flour on a surface and knead the dough for 5 minutes.
2
Divide the dough into 2 portions.
3
Roll out the dough.
4
Cut out circles from the dough.
5
Add 1 full cup of kraft cheese to the chicken mixture and mix well.
6
Take a tablespoon of filling and place it on each circle.
7
Fold the circles in half to form half-moons, pinching the edges with a fork or fingers to seal tightly.
8
Repeat with the remaining dough and filling.
9
Dip each half-moon in eggwash, then coat with bread crumbs. Place on a tray or chopping board in a single layer.
10
Freeze if desired at this stage.
11
Heat oil over medium low heat.
12
Fry the half-moons until golden brown.

Photos