Half Moon (Chicken)

    Breakfast & Brunch · Snacks · Chicken · Appetizers & Snacks · Creole · Street Food · Afternoon Tea · Christmas & New Year · Eid · Kids Recipes · Party Food · Picnics

    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.

    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

    Method

    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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