INGREDIENTS

INSTRUCTIONS

To prepare the dough: Put yoghurt 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. Saute 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 centre 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 450 F for  10 minutes or until
golden. Serve as a starter.  Converted by MC_Buster.  NOTES : Makes 12
crescents  Converted by MM_Buster v2.0l.

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