Added to your favourite recipes
Half Moon Meat Pies
Holiday treat
Ingredients
Serves
1
- For the chicken stuffing
- 1.00 cup ground beef
- 0.50 cup onion, finely chopped
- 3.00 green chillies, finely chopped
- 0.50 tbsp ginger-garlic paste
- salt, to taste
- grated carrot, to taste
- spring onions, chopped
- 0.50 cup white sauce
- For the dough (wrapper batter):
- 1.50 cups all-purpose flour
- 1.50 cups water
- 0.50 tsp salt
- 1.00 tsp sugar
- 1.00 tbsp butter
- For coating:
- 2.00 medium eggs
- 0.50 tsp salt and black pepper
- 1.50 tbsp milk
- 1.00 cup breadcrumbs
- For frying:
- vegetable oil, for deep frying
Equipment
-
Sharp knife
-
Cutting board
-
Medium casserole pot
-
Sauté pan
-
Mixing bowls
-
Wooden spoon or spatula
-
Measuring cups and spoons
-
Rolling pin
-
Pastry brush
-
Deep fryer or heavy-bottomed pot
Steps
1
/
5
Steps
2
/
5
Steps
3
/
5
Steps
4
/
5
Steps
5
/
5
Steps
1
/
5
Prepare the chicken stuffing
- Heat a sauté pan over medium heat with a little oil.
- Add the chopped onions and saute.
- Add ground beef, cook until fully cooked and moisture has evaporated.
- Stir in carrot, spring onions, bell peppers. Mix well and cook for 2–3 minutes.
- Remove from heat and allow the stuffing to cool completely.
Steps
2
/
5
Prepare the dough
- In a mixing pot, combine the flour, water, salt, sugar, and butter.
- Rubbing both hands together incorporate the mixture together.
- Kneed into a smooth dough.
- Using a rolling pin roll out the dough into a think sheet and cut into round shapes.
Steps
3
/
5
Assemble the rolls
- Place a spoonful of the cooled beef filling onto each rolled sheet.
- Roll tightly into half moons, sealing the edges with a little water if needed.
Steps
4
/
5
Coat the rolls
- In a bowl, whisk together the eggs, salt, pepper, and milk.
- Dip each roll into the egg mixture, then coat evenly with breadcrumbs.
Steps
5
/
5
Fry
- Heat oil in a deep fryer or heavy pot to medium heat.
- Fry the rolls in batches until golden brown and crisp, turning occasionally.
- Remove and drain on paper towels.
