DELICIOUS CRISPY CHICKEN HALFMOON DELIGHTS

Springtime is a great time for getting social. The days are getting warmer and the festive season buzz is picking up. If you’ll be hosting your loved ones or will be popping over to see friends, why not make these easy chicken halfmoons to keep everyone smiling. They’re full of flavour and will impress not just your guests but your taste buds too.

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What you’ll need for the chicken filling:

INGREDIENTS:

• 500g chicken breast fillet, cubed
• 2 medium onions, chopped
• 1/2 cup frozen sweet corn
• 1/2 teaspoon crushed red chillies
• 1/2 teaspoon cumin powder
• 1/2 teaspoon curry/turmeric
• 2 garlic cloves
• 2 tbsp ginger
• Salt and pepper to taste

METHOD:

1. In a large saucepan, add oil and brown the onions, ginger and garlic
2. Sprinkle in the spice mixture (crushed red chillies, cumin powder, curry/turmeric)
3. Add some water
4. Add in the cubed chicken and salt and pepper to taste. Cook until all the moisture has evaporated
5. Add in your corn just before removing from heat

What you’ll need for the dough:

INGREDIENTS:

• 2 ½ cups boiling water
• 60g butter
• Pinch of salt
• 2 cups cake flour
• Breadcrumbs or crushed cornflakes
• Eggs for dipping

METHOD:

1. In a pot, bring the water to boiling point and add in butter and salt
2. Remove from heat. Add flour and mix with a spoon until dough forms into a ball
3. Roll out the hot pastry thinly and cut it into circles using a round cookie cutter
4. Add chicken filling in half of the circle
5. Fold the circle pastry over with the filling inside it to form a half moon
6. Using a fork to seal the edges by pressing them down
7. Transfer the halfmoons onto a tray and leave them to set in the fridge for 30 minutes
8. Dip the halfmoons in the beaten egg(s)
9. Roll each one in breadcrumbs (or crushed cornflakes) until fully coated
10. Fry in moderately hot oil until golden brown
11. Serve. Sauce optional