Coxinha

Ingredients12

• cooked chicken breast, finely shredded300 g
• chicken broth500 ml
• all-purpose flour250 g
• unsalted butter30 g
• onion, finely chopped1
• garlic, minced2 cloves
• cream cheese100 g
• salt1 tsp
• black pepper1/2 tsp
• eggs, beaten2
• fine breadcrumbs150 g
• neutral oil for frying1 L

Method

1. Sauté the onion and garlic in a little oil until soft, then stir in the shredded chicken, salt, and pepper.
2. Mix in the cream cheese until the filling is creamy and cohesive, then cool completely.
3. Bring the chicken broth and butter to a boil, add the flour all at once, and stir vigorously until a smooth dough pulls from the pan. Cool until handleable.
4. Oil your hands, take a portion of dough, flatten it, place a spoonful of filling in the center, and shape it into a teardrop.
5. Dip each coxinha in beaten egg, then coat evenly with breadcrumbs.
6. Fry in oil at about 175°C until deep golden, turning as needed.
7. Drain on paper towels and serve hot.