Half Moons

CREDITS

BY: SALWAA SMITH

INGREDIENTS

Dough:2 ½ cups plain flour2 tablespoons oil1 teaspoon salt2 cups boiling water
Filling:500g chicken breast, cubed2 onions, chopped½ cup frozen sweet corn½ green pepper, chopped½ yellow pepper, chopped½ red pepper, choppedSalt to taste½ teaspoon chopped green chillies½ teaspoon jeera1 teaspoon garlic paste1 tablespoon chopped dhanyaWhite sauce for filling:1 cup milk1 tablespoon maizena (corn flour)/cornstarchCoating:Whipped eggBreadcrumbs or crushed cornflakes

METHOD

Method:
Filling
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.

Dough:
Make dough by mixing all the ingredients together to form a rollable
dough.
To complete:
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
cornflakes.
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
OR
Spray half moons with non-stick cooking spray and bake at 180C
for about 30 minutes or until crispy and lightly browned.

INFO & TIPS

Makes 55
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.

WOULD YOU LIKE TO ?

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