Half Moons

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Filling 1 ~ Recipe Credit: Mummy Bobat

Ingredients

  • 500g boneless chicken (cubed finely)
  • 350g potatoes (finely cubed)
  • 1 medium onion (finely chopped)
  • 1 tsp garlic (3/4 measuring tsp)
  • 1 tsp green chillies or to taste
  • 130 ml or 3 flat tbsps tinned tomato (grounded)
  • 1 tsp cumin (jeeru) powder (3/4 measuring tsp)
  • 1 cup cheddar cheese
  • salt to taste (start off with 1/2 tsp)
  • pepper to taste (start off with 1/2 tsp)

Dough:

  • 4 cups water
  • 4 cups plain flour
  • 4 oz butter / 8 tbsps / 113.6g
  • 2 tsp salt (1 3/4 measuring tsp)
  • 2 beaten eggs (may need more)
  • breadcrumbs

Method

  1. Recite Bismillah.
  2. Cook onions in oil till transparent.
  3. Add chicken, potatoes, cumin powder, garlic, green chillies, salt, pepper & tomato. Cook till water evaporates & chicken is tender.
  4. Allow to cool then add cheese. Season. Keep in fridge overnight. This makes the filling easier to fill as it is less runny.
  5. Prepare the dough by bringing water, butter & salt to a boil. Add the plain flour. Stir continuously until well combined & smooth. Knead by hand for a minute to get it smooth.
  6. Divide into portions that you are comfortable working with.
  7. Roll & then using a round cutter of your preferred size cut circles. The dough should not be so thick as it will taste too doughy even after frying & not too thin that it will tear.
  8. Fill, fold in half & seal by pressing the ends down. You may have to press it down a few times as they sometimes tend to open up again.
  9. Once you have filled them all dip in eggs & coat in breadcrumbs.
  10. Freeze & fry as needed.

Filling 2~ Recipe Credit Umm Hamza

Ingredients

  • 500g boneless chicken (cubed)
  • 1 tsp garlic (3/4 measuring tsp)
  • 1 tsp green chillies or to taste
  • salt to taste (start off with 1/2 tsp)
  • pepper to taste (start off with 1/2 tsp)
  • 1/2 tin cream styled sweetcorn or to preference
  • 1 1/2 cup green peppers (finely chopped) – optional
  • 1 cup cheese or according to preference
  • 100 ml double cream or as needed
  • 280g Philadelphia cheese or as needed

Dough:

  • 4 cups water
  • 4 cups plain flour
  • 4 oz butter / 8 tbsps / 113.6g
  • 2 tsp salt (1 3/4 measuring tsp)
  • 2 beaten eggs (may need more)
  • breadcrumbs

Method

  1. Recite Bismillah.
  2. Cook chicken in salt, pepper, garlic, & green chillies till it is half cooked. (about 7 mins)
  3. Then add the green peppers & creamed style sweetcorn.
  4. Cook till water evaporates & chicken is tender.
  5. Add remaining ingredients. Season.
  6. Keep in fridge overnight. This makes the filling easier to fill as it is less runny.
  7. Prepare the dough by bringing water, butter & salt to a boil. Add the plain flour. Stir continuously until well combined & smooth. Knead by hand for a minute to get it smooth.
  8. Divide into portions that you are comfortable working with.
  9. Roll & then using a round cutter of your preferred size cut circles. The dough should not be so thick as it will taste too doughy even after frying & not too thin that it will tear.
  10. Fill, fold in half & seal by pressing the ends down. You may have to press it down a few times as they sometimes tend to open up again.
  11. Once you have filled them all dip in eggs & coat in breadcrumbs.
  12. Freeze & fry as needed.

Filling 3~ Recipe Credit s_pandor (be sure to check out her delicious bakes on instagram)!

Ingredients

  • 2 onions (finely chopped)
  • knob of butter
  • 1 1/2 green pepper (finely chopped)
  • 500g boneless chicken (finely cubed)
  • 1 tsp garlic (3/4 measuring tsp)
  • 1 tsp green chillies or to taste
  • 1/4 tsp turmeric (less than a 1/4 measuring tsp)
  • salt to taste (start off with 1/2 tsp)
  • pepper to taste (start off with 1/2 tsp)

Sauce:

  • 1 tbsp cornflour
  • 3 tbsps nido milk powder
  • 250 ml milk

Dough:

  • 4 cups water
  • 4 cups plain flour
  • 4 oz butter / 8 tbsps / 113.6g
  • 2 tsp salt (1 3/4 measuring tsp)
  • 2 beaten eggs (may need more)
  • breadcrumbs

Method

  1. Recite Bismillah.
  2. Braise onions in butter till transparent.
  3. Add remaining ingredients & cook till water evaporates & chicken is tender. Set aside.
  4. Make the sauce by combining all the ingredients in a saucepan stirring continuously. Bring to boil & allow to boil for a minute.
  5. Add to chicken mixture & combine. Season.
  6. Keep in fridge overnight. This makes the filling easier to fill as it is less runny.
  7. Prepare the dough by bringing water, butter & salt to a boil. Add the plain flour. Stir continuously until well combined & smooth. Knead by hand for a minute to get it smooth.
  8. Divide into portions that you are comfortable working with.
  9. Roll & then using a round cutter of your preferred size cut circles. The dough should not be so thick as it will taste too doughy even after frying & not too thin that it will tear.
  10. Fill, fold in half & seal by pressing the ends down. You may have to press it down a few times as they sometimes tend to open up again.
  11. Once you have filled them all dip in eggs & coat in breadcrumbs.
  12. Freeze & fry as needed.

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