PASTRY Makes about 40 (8cm rounds)2 cups water 4 tablespoon butter/margerine1 teaspoon salt2 cups flour
FILLING500gr chicken fillet1 onion finely chopped1 tablespoon oil1 teaspoon ground coriander1 teaspoon ground jeera¼ teaspoon tumeric2 tspns kokni masala (wet or dry)1 heaped teaspoon garlic1 or 2 green chillieshalf bunch fresh coriander leaves salt to taste
COATING1 cup breadcrumbs1 teaspoon bbq OR steak & chop OR peppersteakspice 2 eggs beaten, mixed with half cup milk
Boil together butter, water & salt.Add flour,vigorously stirring and turning heat on low,stirring until pastry forms a ball.Remove from heat, cover with cloth & allow to coolMix breadcrumbs and spice & set aside.Steam chicken fillet, cool and shred or cut up into very small cubes,Braise onion in oil, add garlic, chillies and spices & cook for 2 minutes.Add shredded chicken & salt & cook further 3 minutes on very low heat. Stir in coriander and cool.Roll out dough and cut out rounds, place 2 tspns of filling in center, folding over to form a halfmoon & pressing ends firmly with fingers.Dip into milk & egg mix and roll into breadcrumbs.Deep fry in oil as you do samoosas.
Presto!!!! U have halfmoons - the english call it rissoles.
INFO & TIPS
Halfmoons keeps very well in freezer,
tightly sealed and for best results fried from frozen.
U can add any filling of choice:
steak & caramilized onion,
spicy spinach & feta,
vienna & cheese,
beef & peas,
spicy veg rice, the choices are endless!!