Chicken and Cheese Half-Moon

Chicken and Cheese Half-Moon

Chicken and Cheese Half-Moon



For the dough:

  • 450 ml of water
  • 20 g of butter
  • 5 g of salt
  • 300 g of flour

For stuffing :

  • 350 g of chicken breast
  • 140 g of sweet corn
  • 100 g of grated cheese
  • 1 yellow onion
  • 1 teaspoon of crushed garlic
  • 1 teaspoon crushed of ginger
  • salt and pepper
  • 250 g of breadcrumbs
  • 2 eggs and a little milk


In a saucepan, add the water, the butter and the salt. Leave it on medium heat and when the water begins to boil add the flour and mix quickly before removing the pan from the fire. Continue to mix out of the heat until a paste is obtained. Allow it to cool.

Cut the chicken breast into large cubes as well as the onion. In a blender mix the chicken and onions together until they are finely chopped. Heat a frying pan with a tablespoon of olive oil. Add the chopped chicken and onions,the garlic,the ginger,the corn,the salt and the pepper. Mix well and cook over medium heat for 20 minutes. Once the chicken is cooked let it cool completely before adding the grated cheese.

Once the dough and chicken are completely cooled, spread the dough and cut the size of your choice with a ravioli mold (here I used a 8.5 cm size mold). Put the cut dough into the mold add a tablespoon of chicken and cheese stuffing close the mold to seal the half moon. Reserve and do the same with the rest of the dough until you do not have any more stuffing.

Take 2 hollow bowls : in one beat the eggs with the milk and in the other put the breadcrumbs. Pass each half moon in the eggs then the breadcrumbs. At this stage of preparation, you can freeze the half moons to them eat later.

Heat an oil bath and fry the half-moons until golden brown. Put them on paper tissue to remove the remaining oil and serve your Half-Moons warm with a good chili sauce.

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