Makes about 40 (8cm rounds)
2 cups water
4 tablespoon butter/margerine
1 teaspoon salt
2 cups flour
500gr chicken fillet
1 onion finely chopped
1 tablespoon oil
1 teaspoon ground coriander
1 teaspoon ground jeera
¼ teaspoon tumeric
2 tspns kokni masala (wet or dry)
1 heaped teaspoon garlic
1 or 2 green chillies
half bunch fresh coriander leaves
salt to taste
1 cup breadcrumbs
1 teaspoon bbq OR steak & chop OR peppersteak
2 eggs beaten, mixed with half cup milk
Boil together butter, water & salt.Add
flour,vigourasly stirring and turning
heat on low,stirring untill pastry forms
Remove from heat, cover with cloth &
allow to cool
Mix 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 fillig in centre, folding
over to form a halfmoon & pressing ends
firmly with fingers.
Dip into milk & egg mix and roll into
Deepfry in oil as you do samoosas.
Presto!!!! U have halfmoons - the
english call it rissoles.
INFO / TIPS / CREDITS
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,mix vege,spicy spinach
& feta,vienna & cheese,beef & peas,spicy
vegerice, the choices are endless!!