Half Moons

CREDITS

@thedazzlingdishes

INGREDIENTS

Filling :500g chicken fillet, cubed small / minced1 onion chopped1 cup mixed trio peppers1 teaspoon garlic paste 1 teaspoon lemon pepper1 teaspoon Aromat (a South African Spice)½ teaspoon black pepper1 teaspoon green masala2 tablespoon lemon juice2 tablespoon olive oil
Sauce :1 heaped tablespoon maziena½ cup milk
Dough:3 cups water 3 cups flour 2 tablespoon butter 1 teaspoon salt
Extras:Milk / egg / laiBread / cornflake crumbs

METHOD

Filling :
Saute onion and garlic in oil until soft and transparent.
Add chicken fillet, Braise until white in color.
Add lemon pepper, black pepper, Aromat (a South African Spice) and green masala cook on medium heat.
Then add the peppers allow water to burn out.
Mix together maziena and milk,when water from chicken has burnt out add milk mixture to chicken and simmer on low until thickened.
Allow to cool then add chopped greens.


Dough :
Add flour, water, salt and butter to a pot on the stove.
Mix everything together until it forms a ball and leaves the sides of the pot.
Roll out dough then use a circle cutter to cut out.
Place one teaspoon filling in the centre of each circle fold over like a half moon. Pinch the edges to seal.
Dip each half moon in the milk /egg /Lai (which ever you prefer)
Then coat in crumbs.
Layer Moons in a single layer on a baking tray, then freeze for 10-15 minutes before storing in a Tupperware. Now freezer suitable.
Fry in medium hot oil until golden brown and crisp.

INFO & TIPS

To prevent oil from foaming dip half moon in milk or Lai then coat in crumbs

POSTED ON

15 May 2018

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