Half Moons – Chicken, Mushroom & Corn

I learnt a neat trick from my friend Naseema that takes a lot of work out of making half moons. These savoury appetisers are a Ramadaan favourite. I’ve started making a batch every year but I do try to have my savouries in moderation. Half moon dough is heavier than other savouries so they are more filling as well. Find my recipe for my filling and the step-by-step folding method below that will save you loads of time making these.

Chicken, Mushroom & Corn Half Moons


1kg Chicken breast fillet, cut into very small cubes. Or you can cut it in your processor, but pulse 2 or 3 times only so it’s not completely minced.
1 large onion finely chopped
1 punnet mushrooms finely chopped
2 green pepper
1 cup sweetcorn kernels
1 tsp lemon pepper
2 Tbsp garlic & ginger paste
3-4 green chillies (or to taste) finely chopped
1 bunch green dhanya (coriander) finely chopped
3-4 Tbsp Jalepeno sauce (optional)
2 tsp salt

Thick White Sauce
1/4 cup flour
1/4 cup (60g) butter
1 1/2 cups milk
1/4 tsp salt

7 cups cake flour sifted
7 cups water
100g butter
1 tsp salt

3-4 eggs for egg washing
2-3 boxes Cornflake crumbs


Prepare your filling the day before if possible. This gives it time to set a bit and become stodgy and easier to handle.
Saute the onion on medium heat in some oil till soft. Add chicken, garlic and ginger and all spices. Cook stirring about till almost dry. Add the mushrooms and corn and half the chopped dhanya. Cook till dry.
Remove from heat and leave to cool. Once cool add the rest of the chopped dhanya.

White Sauce
Melt butter in a saucepan over medium heat. Add the flour and use a whisk to stir it in to avoid any lumps. Cook for about 3 minutes but don’t let it brown. Add the milk and stir quickly to avoid lumps. You can use the whisk as well till the sauce thickens. Add salt. Keep stirring with a spoon till it is like a thick porridge. Remove from heat and allow to cool for a few minutes.
Add a cup and a half of this to your filling and mix it through well. Allow to stand in the fridge overnight if possible. Or use it straight away once cooled.

Add the water and salt to a large pot and bring to the boil.
Add the butter and allow to melt.
Reduce heat to very low and add the flour.
Stir quickly till it all comes together into a stiff but soft dough.
Remove from the stove and allow to cool enough for you to manage handling the dough.
Split the dough into 4 smaller portions and knead each portion for 2 to 3 minutes till it’s smooth.

Roll out each portion on a lightly floured surface till it’s about 2mm thin.
Using a round cutter approx 8cm or a glass make indents on your dough from one edge.
Fill each round with 1 heaped teaspoon of filling.
Fold the row of dough over so your circles become semi-circles.
Using your cutter or glass, press out the semi-circleand drag the semi-circle away from the main body of dough as your pressing. This seals the edge quickly without needing to manualy fold and seal with water. Saves heaps of time!

Dip into egg wash and then roll in the cornflake crumbs making sure to to get the egg and crumbs everywhere as well as on the sealed edge. These can now be frozen ready for Ramadaan.

Enjoy, and leave me a comment if try them or have any suggestions of your own.

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