Half Moon (Chicken)
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 ½ Cup / 200g Plain Flour
- 1 ½ 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
- ½ Cup / 75g Minced Mushrooms
- 3 Tbsp Mushroom and chicken Soup Seasoning (Optional)
- ½ 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
- 1
Over medium low heat add 1/2 cup of water
- 2
Add 1 tbsp of salt
- 3
Add 100g unsalted butter
- 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 into a baking dish and allow to cool
- 8
In large pan add 2 tbsp of oil and heat over medium flames
- 9
Add the minced chicken
- 10
Cook the chicken for 5 minutes
- 11
Add 2 tbsp of salt and black pepper
- 12
And keep aside
- 13
In the same pan add 1 tbsp of oil
- 14
Add 2 tbsp of garlic paste
- 15
1 onion, crushed
- 16
Cook for a few minutes until it develops some colour
- 17
Add half cup of minced mushrooms and allow to cook for 5-6 minutes
- 18
Add the cooked chicken
- 19
Stir well
- 20
Add 3 tbsp mushroom and chicken soup seasoning (optional)
- 21
Add 1/2 cup sweetcorn
- 22
Mix again
- 23
Chopped coriander or spring onion
- 24
Transfer into a bowl and allow to cool completely
- 25
Sprinkle some flour on the surface and knead the dough for 5 minutes
- 26
Divide the dough into 2
- 27
Roll out the dough
- 28
Cut out some circle
- 29
In the chicken mixture add 1 full cup of kraft cheese and mix well
- 30
Take tablespoon of filling mixture and put on each circle
- 31
Fold circles in half to create half moons (semi-circles)
- 32
Pinch the edges together with a fork or fingers to tightly seal
- 33
Repeat same process with the remaining dough and filling
- 34
Dip each halfmoon in eggwash then coat with breadcrumbs. Place on a tray or chopping board in a single layer
- 35
It is now ready to freeze
- 36
Heat some oil over medium low heat
- 37
Fry until golden brown
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Credits: Source: Cuisine Mauritian