Moons

Dough:

1 cup water

1 cup flour

¾ teaspoon fine salt

3 tablespoons butter

Method:

Add the water, salt and butter to a small pot. Bring to boil. Lower heat and then add sifted flour and mix quickly to form a ball (as per choux pastry). Knead using a little sprinkle of flour. Roll up into a ball and leave wrapped in cling wrap whilst preparing the filling….

You can use any pie filling but ensure the meat (chicken, steak , mutton) is shredded, as large lumps of meat may cut through the pastry…

Roll dough out to 2mm thickness. Cut into circles using a puri or biscuit cutter(7 to 8 cm in diameter). Place filling on 1 half of each circle. Brush the opposite ends with beaten egg, then fold over, sealing the filling in (to form a semi- circle). Use a fork to press and seal the ends. Dip each moon into beaten egg and roll in bread crumbs. Fry until golden brown on both sides and serve with a green salad and chillie sauce…

Storing: Place each moon carefully on a lightly floured tray (ensuring they do not touch) and place in a freezer until it freezes hard. Now remove and place in an airtight Tupperware container and freeze. Use as required. Store frozen for 2 to 3 months. Can be fried whilst frozen.

#happies #chicken #mutton #pastry #pies