Ingredients

Method

• 80 g butter
• 2½ cups water
• 2 cups flour
• ½ t salt
For the filling:
• 2 T oil
• 1 small onion, finely chopped
• 2 chicken fillets, chopped into very small cubes
• 2 cloves garlic, finely chopped
• salt, to taste
• 1 cup mixed vegetables, chopped
• 1 t turmeric
• 1 t roasted masala
• 1 T mustard powder
• 1 t chilli powder
• ½ cup fresh coriander, chopped
• 1 cup Cheddar cheese, grated
• zest of 1 lemon
To cook:
• 1½ cups milk
• 2 cups breadcrumbs
• oil, for deep-frying

Method

Ingredients

1. In a saucepan, bring the butter and water to a boil. Remove from the heat and quickly stir in the flour and salt until the mixture forms a soft ball. Cover and place in the fridge to chill for 10 minutes.

FILLING:
2. Heat the oil in a large pan, add the onion and sauté until golden brown. Add the rest of the ingredients, except the coriander, cheese and lemon zest. Braise for 10 minutes. Remove from the heat and leave to cool. Transfer to a bowl and add the coriander, cheese and lemon zest and mix well.

3. On a floured surface, roll out the dough and cut out circles with a large round cookie cutter. Spoon the filling onto the centre of the circles. Brush the edges with water. Fold over to make a half-moon and press the edges closed with a fork.

TO COOK:
4.  Dip in the milk and then in the breadcrumbs. Place on a greased baking sheet, cover with a tea towel and chill in the fridge for 30 minutes. Deep-fry the half-moons until golden brown on both sides.

Extracted with permission from Fatima Sydow - Cape Malay Cooking My story, my heritage. It’s published by Human & Rousseau.

Find more Eid recipes here.