Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive!
2 ½ cups boiling water
2 cups cake flour
Bread crumbs or crushed cornflakes
Milk for dipping
In a large saucepan bring to the boil water, butter and salt. Remove from heat, add flour and mix with a spoon until dough forms into a ball of dough.
Roll out hot pastry thinly and cut into circles using a round cookie cutter.
Put filling of choice in half of the circle***
Fold pastry over with filling inside to form a half moon, using a fork to seal the edges.
Transfer onto a tray and leave to set in the fridge for 30 minutes.
Dip the half moons in milk
Roll in bread crumbs or crushed cornflakes
Fry in moderately hot oil until golden brown.
Chicken or Steak Filling
500g chicken breast, fillet and cubed (or steak cubed)
2 medium onions, chopped
1/2 cup frozen sweet corn
1/2 cup chopped green peppers
Salt to taste
1/2 teaspoon crushed red chillies
1/2 teaspoon jeera/cumin powder
1 teaspoon garlic paste
1/2 teaspoon ginger paste
Whites Suace For Filling
1 cup milk
1 tablespoon maizena/cornstarch
Salt and pepper to taste
Make filling by placing cubed chicken, onions, green peppers and corn in a pot. Add spices and cook till all moisture is evaporated.
Make sauce by mixing milk and maizena and boiling till thick add salt and pepper to taste. Now add to the filling and combine. Let cool then add some chopped dhanya.