what is chicken moon pie?Jump to Recipe
This is quite a difficult question. Chicken moon pie is a moon-shaped pastry with creamy chicken filling. It is similar to what we call empanada in the Philippines, Spain, and probably Portugal. It is also similar to calzone in Italy. However, the chicken moon pie recipe in this post is from Bangladesh.
I wonder if I had shared with you in any of my posts that I believe there is this one big box that contained all the original recipes of the world and none of them is the same as the other. And then as human beings refer to them and do their cooking, a variety of renditions were born and renamed. This is one of them! empanada, chicken moon pie, panzerotti, calzoni. And the list goes on.
This chicken moon pie takes a bit of time to make because of the pastry. But, you will find that it is still relatively easy. Let’s go and try it:
Ingredients for moon pie recipeJump to Recipe
The basic ingredients for this recipe are ground chicken and spices for the filling, flour and water for the pastry or dough, and egg and panko bread crumbs for rolling before frying. If you fancy hot stuff, you can add the cayenne powder to the set of filling ingredients and you are good to go.
How to prepare, cook and serve moon piesJump to Recipe
Moon pies are prepared and cooked in a few steps. First is to prepare and cook the filling. Then the dough where a bit of patience is required, ha ha, because it requires kneading, folding with the filling and sealing the edges of the pastry. Finally, the moon pies are dipped in egg wash and rolled in panko bread crumbs then fried over medium heat for a few minutes.
This dish can be served warm or cold. It is recommended for any occasion and pot-luck lunch or dinner.
How to store moon pies
Store uncooked chicken moon pies between towel papers in an airtight container in the freezer for up to a month. You can store cooked moon pies in the fridge for a couple of days.
Heat in the microwave or regular oven until warm.
- You may want to add 2 cloves of garlic at the sauteeing stage.
- Adding curry powder makes the taste more authentic.
- Diced chicken breast is a good and healthier alternative. Deboned chicken thighs are a juicier choice. In this case, you may want to lessen the amount of cooking oil.
- You may also want to add carrots and peas to the lineup of ingredients if you prefer vegetables.
- Pleat edges rather than just closing them for a decorative look or shape.
- Use cold water or milk in closing the edges – it makes closing easier.
Chicken Moon Pie
for the chicken
- one-medium sized onion diced finely
- 400 g ground chicken
- 1 tbsp ginger-garlic paste
- 1 tbsp tomato sauce
- 1 tbsp chili sauce
- 1 tsp coriander powder
- 1 tsp garam masala powder
- pinch of salt
- 2 tbsp cooking oil
for the pastry
- 1-1/4 cups water
- pinch of salt
- 1-1/3 cup flour
- 2 eggs + pinch of salt - beaten
- panko bread crumbs
Sautee onion in oil until translucent.
Add ground chicken, stir once, then add ginger-garlic paste, salt, tomato sauce, and chili sauce, then stir over medium heat until thoroughly mixed. Add coriander powder and garam masala and cook for another two minutes. Set aside.
Heat water in a pot over medium heat. Add flour, salt, and mix until it resembles rough bread crumbs.
Knead with clean hands until pliable. Form into a ball and cut in quarters. Knead again, then flatten on a floured using a wooden rolling pin. Cut into circles.
Scoop enough filling onto the circles, cold, and close the edges.
Dip on beaten eggs. Roll on panko bread crumbs.
Deep fry until golden.
Drain on paper towels.