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Kaleji Crescents



For the dough:

Yoghurt cheese
Unsalted butter
to taste  
Egg – beaten
Butter for greasing
a little

For the filling:

Chicken liver
½ cup
6 ¼gms
1 ½ tsp
Spring onions
Garlic cloves – chopped fine
Coriander powder
¾ tsp
Turmeric powder
¼ tsp
Tomato – chopped fine
Garam masala
¾ tsp
Black pepper powder
1 tsp
Marjoram – dried
1 tsp
Processed cheeses – grated
Single cream
2 tbsp
to taste 

To prepare the dough:   Put yogurt cheese and butter in a bowl and cream until well blended. Sieve flour and salt together and blend into the cheese-butter mixture with a fork. Add eight tsp. water and knead to a smooth dough. Cover with a moist cloth or cling film and refrigerate for an hour.

To prepare the filling:     Clean the liver and soak in milk overnight. Drain and dice. Finely chop the spring onion bulbs and coarsely chop the greens. Heat butter and oil in a frying pan, add the chopped onion bulbs and garlic. Sauté over medium heat until the onions are translucent and glossy. Dissolve coriander powder and turmeric powder in two tbsp. water and add to the pan. Stir until the moisture evaporates. Add tomatoes and salt. Stir-fry until the oil floats on top. Add liver and spring onion greens. Stir-fry for two minutes. Sprinkle bottle masala, pepper and marjoram. Stir and remove from heat. When cool, add cheese and cream. Mix well. Adjust the seasoning and divide into 12 equal portions.

To prepare the croissant:        Roll out the dough on a floured surface into a 37 cm. x 25 cm. rectangle. Then cut into 12.5 cm. squares. Finally, cut each square diagonally, to make 12 triangles. Place a portion of the filling in the center of each triangle, roll from the wide edge to the tip and twist the ends to seal the filling. Then turn the ends inwards to make crescents, arrange on a greased baking tray. Brush with beaten egg. Bake in a pre-heated oven at 450F for 10 minutes or until golden. Serve as a starter.