Ingredients

Method

For the pastry:  
• 2½ cups water 
• 1 t salt 
• 60 g butter 
• 375 g flour, sifted 
For the filling:  
• 75 g butter 
• 1 small onion, finely chopped 
• 1 t garlic, finely grated 
• sea salt and freshly ground black pepper, to taste
• ½ t dried origanum
• 400 g prawn meat (if frozen, thawed and dried)
• 2 t cornflour, mixed with a little water 
• ½ cup vegetable stock 
• ½ cup cream 
• 3 large free-range eggs, beaten 
• 150 g Woolworths panko breadcrumbs 
• vegetable oil, for deep-frying 
• tomato or tartare sauce, for serving 

Method

Ingredients

1. To make the pastry, place the water, salt and butter in a small saucepan over a medium heat.

2. Bring to a boil, then add all the flour. Stir vigorously using a wooden spoon until the mixture pulls away from the sides of the pan. Remove from the heat and continue stirring until well incorporated.

3. Place the hot pastry on a clean work surface and allow to cool slightly for a few minutes. Start kneading the dough, adding small amounts of flour if necessary, the dough will be sticky at first. Knead until smooth, warm and soft to the touch. Set aside.

4. To make the filling, melt the butter in a saucepan over a medium heat. Add the onion, garlic, salt and pepper, origanum and cook until the onion is golden.

5. Add the stock and cornflour slurry, stirring gently until the mixture starts to thicken. Add the prawns and cook for 2 minutes. Lastly add the cream, mix and remove from the heat. Check the seasoning and allow the mixture to cool completely before assembling the halfmoons.

6. To assemble, divide the pastry into 3 equal-sized balls. Roll out each ball to a thickness of about ½ cm, adding a little flour if necessary.

7. Cut out your desired size using a cookie cutter or a drinking glass. I prefer 12 cm in diameter. Place spoonfuls of the cooled prawn mixture on one half of each pastry circle. Using your fingertip, moisten the edges of the circles with water, then fold over the pastry and pinch closed the edges.

8. Dip each halfmoon into the beaten egg, then coat with the breadcrumbs. Chill for 15 minutes, then fry in the oil until golden brown. Drain on kitchen paper.

Cook's note: When frying frozen halfmoons, allow them to thaw for 5–7 minutes only, then deep fry over a medium heat. The oil should not be cold or over a moderate heat.

Find more Ramadan recipes here

Food Stylist: Khanya Mzongwana
Food assistant: Bianca Jones
Photographer: Toby Murphy