Hello to all lovers of savory treats and homemade preparations! Today I’m unveiling the recipe that will make you say goodbye to classic frozen foods: my Homemade Stuffed Half-Moons. Forget the usual snacks: these half-moons are a true triumph of softness and flavor, with a melting filling and a crunchy breadcrumb coating that makes them irresistible.
Perfect for a tasty dinner, a buffet with friends, or a delicious snack for kids, they are also ideal to prepare in advance and keep ready in the freezer. The beauty of this recipe? The dough is so easy to work that you can do it either by hand or with your kitchen robot (yes, even the Monsieur Cuisine Smart!). I’ll guide you step by step, with all my tips to achieve perfect half-moons, crispy on the outside and very soft inside. Let’s get ready to knead and fill the kitchen with a scent that will make everyone’s mouth water!
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Portions: 20Pieces
- Cooking methods: Frying, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup whole milk (or partially skimmed)
- 2 tbsp butter
- 2 cups all-purpose flour
- 1 pinch salt
- 2 tbsp butter
- 0.2 cups all-purpose flour
- 1 cup whole milk
- to taste salt
- to taste pepper
- to taste nutmeg
- 3.5 oz cooked ham
- 3.5 oz mozzarella
- 1 egg (or 2)
- to taste breadcrumbs (about 150 – 200 grams)
Tools
- 1 Saucepan
- 1 Wooden spoon
- 1 Hand whisk
- 1 Work surface
- 1 Rolling pin
- 1 Cookie cutter
- 1 Strainer
- 1 Bowl
- 1 Deep plate
- 1 Frying pan
- 1 Kitchen robot Monsieur Cuisine Smart
Steps
By hand:
Heat the milk with the butter and a pinch of salt in a saucepan.
When the butter is melted, remove from heat and add all the flour.
Mix vigorously until a firm dough forms.
Transfer to a surface and work until you get a smooth ball.
With Monsieur Cuisine Smart:
Put milk, butter, and salt in the bowl.
→ 5 min / 194°F / speed 2
Add all the flour together.
→ 1 min / speed 5, then
Remove the dough, form a ball, and let it cool down.
On the stove (classic method):
Melt the butter in a saucepan.
Add the flour and mix for 1 minute.
Pour the milk slowly, continuing to mix with a whisk.
Cook over low heat until it thickens.
Adjust with salt, pepper, and nutmeg.Cut the cooked ham into very small pieces.
Cut the mozzarella into small pieces too and let it drain in a strainer so it is dry.Roll out the dough into a thin sheet.
Cut out discs with a cookie cutter or cup.
Place a teaspoon of filling of cooked ham, mozzarella, and bechamel on each disc.
Fold into a half-moon, seal the edges well with your fingers and then with a fork.
Dip each half-moon first in the beaten egg, then in breadcrumbs.
For an extra crunchy coating: repeat the process a second time, obviously adding one more egg.
In the pan:
Fry them in a little hot oil, turning them until they are golden.
In the oven:
Bake at 392°F for 20-25 minutes with a drizzle of oil on top.
In the air fryer:
356°F for 8-10 minutes if freshly made374°F for 10-12 minutes if frozen
Advice
Right mozzarella: You can use pizza mozzarella (the block type) or well-drained fior di latte is the trick for a filling that doesn’t release water during cooking, preventing the half-moons from breaking or becoming soggy.
Freeze them to have them always ready! You can prepare a double batch of half-moons, coat them, and then freeze them raw. Place them on a tray lined with parchment paper, spaced apart, and freeze for about 1 hour. Once hard, transfer them to freezer bags. They will be ready to cook in just a few minutes!
Softer dough: If you want an even softer and more workable dough, you can replace a small portion of the all-purpose flour with Manitoba flour (for example, 200g all-purpose flour + 50g Manitoba flour), even though I think it’s more than enough as it is.
Softer dough: If you want an even softer and more workable dough, you can replace a small portion of the all-purpose flour with Manitoba flour (for example, 200g all-purpose flour + 50g Manitoba flour), even though I think it’s more than enough as it is.
Delicious Variations
These half-moons are perfect for experimenting!
Spinach and Ricotta: A timeless classic! Prepare a filling with boiled and squeezed spinach, ricotta, and parmesan.
Sautéed Mushrooms and Scamorza: For a more autumnal taste, mixed mushrooms sautéed with garlic and parsley, combined with diced smoked scamorza.
Tuna and Tomato: Well-drained canned tuna, thick tomato puree, and capers.
Würstel and Cheese: A guaranteed hit with kids! Sliced würstel and cheese like edam or provola cubes.
Vegetarian: Filling with sautéed vegetables (zucchini, carrots, peas) and melting cheese.
FAQ – Homemade Stuffed Half-Moons
Can I use the bechamel made in the robot even if it is not Monsieur Cuisine Smart?
Of course! Many kitchen robots have similar functions. The important thing is to follow the logic: melt the butter, add the flour and mix for the roux, then gradually add the milk and cook, stirring until it thickens. Each robot has its specific temperatures and speeds, so consult your manual.
Can I prepare them in advance?
Absolutely yes! They are perfect for meal prep. Cooked half-moons can be stored in the refrigerator in an airtight container for 1-2 days. Those raw and breaded, as seen in the advice, can be stored in the freezer for 2-3 months.
Can they be cooked directly from frozen?
Yes! If you have frozen them raw and breaded, you can cook them directly. In this case, slightly extend the cooking times:
* In the pan: Use hot oil, fry them on medium-low heat to allow them to cook inside, it will take a few more minutes.
* In the oven: Bake at 392°F for 25-30 minutes, or until golden.
* In the air fryer: Cook at 356°F for 15-20 minutes, turning them halfway.My half-moons opened during cooking, why?
The main reasons are two:
* Lack of sealing: You did not seal the edges well, either with your fingers or with the fork.
* Too moist filling: The mozzarella was not well-drained and released water during cooking, causing the dough to open.
And here you are, with your fantastic Homemade Stuffed Half-Moons, a true masterpiece of taste and craftsmanship! You found out that making them is easier than it seems, whether you’re a fan of traditional manual work or a fan of kitchen technology.
Now that you have all the secrets for a soft dough, a melting filling, and a crunchy coating, all that’s left is to delight yourself and your loved ones. These half-moons are proof that homemade has a unique and unmistakable taste!
I’m curious to know which filling you will try first! Leave a comment below and share your experience. Until the next delicious adventure in the kitchen!
