These are nice appetizers in the shape of a half moon. Half moons
are crispy on the outside with a creamy chicken filling. Half moons
can be frozen.
2 ½ cups plain flour
2 tablespoons oil
1 teaspoon salt
2 cups boiling water
500g chicken breast, cubed
2 onions, chopped
½ cup frozen sweet corn
½ green pepper, chopped
½ yellow pepper, chopped
½ red pepper, chopped
Salt to taste
½ teaspoon chopped green chillies
½ teaspoon jeera
1 teaspoon garlic paste
1 tablespoon chopped dhanya
White sauce for filling:
1 cup milk
1 tablespoon maizena (corn flour)/cornstarch
Breadcrumbs or crushed cornflakes
Make filling by placing cubed chicken, onions, peppers and corn in
a pot. Add spices and cook till all moisture is evaporated.
Make sauce by mixing milk and maizena (corn flour)/cornstarch. Boil until
thick. Add salt and pepper to taste. Add to the filling and combine.
Let cool then add some chopped dhanya.
Make dough by mixing all the ingredients together to form a rollable
Roll out dough then cut out circles using a round cookie cutter.
Place 1 teaspoon of filling in each circle. Fold over like a half moon,
pinch edges to seal.
Dip each half moon in egg then coat with breadcrumbs or crushed
Place on a cookie sheet in a single layer and freeze.
Once frozen they can be stored in a freezer bag.
To serve fry in moderately hot oil until golden
Spray half moons with non-stick cooking spray and bake at 180C
for about 30 minutes or until crispy and lightly browned.
INFO & TIPS
BY: SALWAA SMITH