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: 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
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.