Half-Moon Pastry/Dough

"After a samoosa, a delicious half-moon is the next best thing! I have to contain my excitement as they cool off after frying and I can never just eat one. They’re ideal to make ahead and freeze so when I have unexpected visitors, I simply take them out and fry from frozen. Onto a pretty plate they go with a chutney or sauce on the side, although I like to eat them just so. " – Fatima Sydow.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a saucepan, bring the butter and water to a boil.

Step 2

Remove from the heat and quickly stir in the flour and salt.

Step 3

Stir the dough until the mixture forms a soft ball. Cover and place in the fridge to chill for 10 minutes.

Step 4

On a floured surface, roll out the dough and cut out circles with a large round cookie cutter.

Step 5

Spoon the filling onto the centre of the circles. Brush the edges with water.

Step 6

Fold over to make a half-moon and press the edges closed with a fork.

Step 7

Dip in the milk and then in the breadcrumbs.

Step 8

Place on a greased baking sheet, cover with a tea towel and chill in the fridge for 30 minutes.

Step 9

Deep-fry the half-moons until golden brown on both sides.

Step 10

Serve with sauce or a dip and enjoy.

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