This recipe is for chicken and cheese filled halfmoon pastries. It involves making a dough from flour, water, margarine, milk powder and eggs. The filling combines shredded chicken breast marinated with garlic and spices, corn, and grated cheddar cheese. Small rounds are cut from the dough, filled, sealed and coated in egg and breadcrumbs before deep frying until golden brown.

1. Halfmoon
Ingredients
Dough:
500g plain flour
600ml water
50g margarine
2 tbsp milk powder
2 eggs
salt
Fillings:
500g chicken breast marinated.
1 tbsp of garlic paste.
1 tbsp salt.
1 can corn.
Thym.
250g cheddar cheese.
Coating:
eggs
1 packet breadcrumbs
Method
1.
Boil about 1 ltr of water in a deep pan and
add salt.

2. 2.
Add thym.
3.
Add in chicken.
4.
Add garlic paste.
5.
When chicken is thoroughly cooked,
remove, allow to cool and shred.

3. 6.
In another deep pan, pour in the 600ml
water.
7.
Add in salt.
8.
Add in milk powder.

4. 9.
Add in margarine.
10
.
Add in eggs.
11
.
Mix well.

5. 12
.
Put to boil.
13
.
Add all the flour and take off from heat.
14
.
Mix well

6. 15
.
While the dough is still hot, take part by
part to roll in same manner as crushing
chutney.
16
.
Roll and combine all to form a ball.

7. 17
.
Divide into 8 parts.
18
.
Take each part and roll to 2mm thickness
19
.
Roll flat to 2mm.
20
.
Take a biscuit cutter and shape.

8. 21
.
Prepare filling.
22
.
Grate cheese.

9. 23
.
Combine chicken, corn and cheese.
24
.
Place filling in center of each shape
25
.
Arrange properly.
26
.
Press with a fork.

10. 27
.
Seal well.
28
.
Prepare coating ingredients.
29
.
Coat in beaten eggs.

11. 30
.
Cover with breadcrumbs.
31 Deep fry in medium heat until golden
. brown.
Enjoy!