Creamy Chicken Half Moon recipe
Creamy Chicken Half Moon recipe
These Chicken Half Moon pies are a delightful combination of textures and flavors, with a crispy, crunchy exterior giving way to a creamy, spiced, and savory filling.
Equipment
Ingredients
Panade (pastry) ingredients
- 350 grams cake flour approximately 2 1/2 cups
- 60 grams lightly salted butter
- 500 ml water
Chicken half moon filling
- 30 ml extra virgin olive oil
- 240 grams onion 1 peeled and finely diced
- 75 grams green bell pepper 1/2 deseeded and finely diced
- 30 ml minced garlic
- 500 gram chicken breast de-boned and skinless, cubed
- 30 ml garam masala
- 7.5 ml cumin powder
- 5 ml crushed chillis
- 5 ml salt, to taste
- 500 ml sweetcorn kernels
- 250 grams cheddar or mozzarella cheese grated
- 125 ml fresh coriander leaves and stems finely chopped
White sauce ingredients
- 30 grams lightly salted butter
- 22.5 ml flour
- 750 ml full fat milk
- 2.5 ml salt, to taste
- 1.25 ml black pepper freshly ground
Assembly
- 60 ml cake flour
- 30 ml water
Breadcrumb coating
- 3 eggs large
- 5 ml water
- 750 ml breadcrumbs
Instructions
Panade (pastry)
- Cut the cold butter into small pieces.
- In a small pot, bring the water and butter to a boil then remove from the heat.
- Add all the flour in one go and mix until smooth.
- Remove from the pot and make a ball then cover and leave to cool completely.
Filling
- Sauté the onions on medium high until translucent and golden, 20-25 minutes.
- Add the chopped bell pepper and garlic cook for another 5 minutes.
- Add the chopped chicken, spices and seasoning and cook until the chicken is done and all the liquid has evaporated.
- Add the sweetcorn and cook for another 2-3 minutes then remove from the heat and set aside to cool.
- When cool add the white sauce, grated cheese and chopped coriander and mix gently to combine.
White sauce
- In a small bowl or cup, mix the flour with 125 ml of milk until it is smooth and lump free.
- Heat up the rest of the milk and butter in pot on medium high until it comes to a boil.
- Whisk in the flour slurry until it becomes a smooth and creamy consistency and cook for 3-5 minutes, stirring continuously to prevent burning.
- Add salt and pepper to taste and remove from the heat
- When the sauce is completely cooled add it to the chicken mixture and stir to combine thoroughly.
Assembly
- Roll out the dough thinly and cut out circles about 7cm in diameter.
- Mix the flour and water to a paste and spread a thin strip on half the perimeter of each dough circle.
- Add a heaped teaspoon of filling to each dough circle and fold over one end to seal. Press the edges with a fork if necessary.
- Make one bowl for the egg wash and another for the breadcrumbs.
- Dip each half moon first into the egg wash then into the breadcrumbs and ensure it is fully covered.
- Fry in oil at least 4 cm deep until golden on both sides and drain on kitchen paper.
- Serve warm with your favorite dipping sauce.
Notes
- The spicy chicken and white sauce must cool completely before combining.
- Chill the finished filling before assembling the pastries as the creamy liquid may be too loose.Â
- I used half cheddar and half mozzarella cheese.
- Check the seasoning to ensure it's not over or under-seasoned.
Nutrition
Calories: 257kcalCarbohydrates: 27gProtein: 13gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 54mgSodium: 383mgPotassium: 248mgFiber: 2gSugar: 4gVitamin A: 396IUVitamin C: 5mgCalcium: 151mgIron: 1mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
Tried this recipe?Mention or tag @TantaliseMyTasteBuds on TikTok if you loved our recipes and remember to subscribe to our mailing list.
