|
Ingredients
|
Quantity
|
|
For
the dough:
|
|
|
Flour
|
110gms
|
|
Yoghurt cheese
|
30gms
|
|
Unsalted butter
|
50gms
|
|
Salt
|
to taste
|
|
Egg – beaten
|
1
|
|
Butter for greasing
|
a little
|
|
For the
filling:
|
|
|
Chicken liver
|
200gms
|
|
Milk
|
½ cup
|
|
Butter
|
6 ¼gms
|
|
Oil
|
1 ½ tsp
|
|
Spring onions
|
2
|
|
Garlic cloves – chopped fine
|
4
|
|
Coriander powder
|
¾ tsp
|
|
Turmeric powder
|
¼ tsp
|
|
Tomato – chopped fine
|
60gms
|
|
Garam masala
|
¾ tsp
|
|
Black pepper powder
|
1 tsp
|
|
Marjoram – dried
|
1 tsp
|
|
Processed cheeses – grated
|
30gms
|
|
Single cream
|
2 tbsp
|
|
Salt
|
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.
