Chicken Half Moons

Ingredients

• Servings: 3
• 1 skinless, boneless chicken breast half
• 1 onion, chopped
• 1/2 cup cubed cheddar cheese
• 2 1/2 cups all-purpose flour
• 3 eggs
• 1 cup water
• 1 egg
• 1 tablespoon water

Recipe

• lightly grease a large skillet and cook chicken until no longer pink; remove and reserve.
• in a food processor, add onion to puree, then add cheese to puree. add chicken and puree a final time.
• in a large bowl, add flour and make a well in the center. add eggs and mix well; add water and adjust with flour and water as needed. dough should be elastic, but not sticky.
• in a small bowl, beat 1 egg and add one tablespoon of water. on a floured surface, roll out dough until it is 1/4 inch thick or almost paper thin. cut out 2 inch circles and brush with egg and water mixture. place 1 teaspoon of stuffing in the middle of the circle and fold over. seal the half moon by crimping the edge.
• bring a large pot of lightly salted water to a boil. add half moons and cook for 2 to 3 minutes or until al dente; drain and serve.