Brazilian Chicken Risoles

Ingredients

• For the pastry: For the pastry:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 eggs, beaten (for egg wash) 2 eggs, beaten (for egg wash)
• For the filling: For the filling:
• 2 cups (300g) cooked chicken, shredded 2 cups (300g) cooked chicken, shredded
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin 1/4 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• For frying: For frying:
• Vegetable oil Vegetable oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 18g, 1g
• Protein: 10g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, combine the flour and salt for the pastry. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
2. 2.
   Gradually add water to the flour mixture, mixing until the dough comes together. Knead the dough lightly until smooth, then wrap it in plastic wrap and refrigerate for 30 minutes.
3. 3.
   In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
4. 4.
   Add the shredded chicken, dried oregano, paprika, ground cumin, salt, and pepper to the skillet. Cook for a few minutes until the flavors meld together.
5. 5.
   In a separate bowl, whisk together the chicken broth, milk, all-purpose flour, and grated Parmesan cheese. Pour this mixture into the skillet with the chicken and stir until the filling thickens. Remove from heat and let it cool.
6. 6.
   Preheat vegetable oil in a deep pan or fryer to 180°C (350°F).
7. 7.
   Roll out the chilled dough on a floured surface until it is about 1/8 inch thick. Cut out circles using a round cookie cutter or a glass.
8. 8.
   Place a spoonful of the chicken filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and seal the edges by pressing with a fork.
9. 9.
   Dip each risole in beaten eggs, then coat them in breadcrumbs.
10. 10.
    Fry the risoles in the preheated oil until golden brown and crispy, turning them occasionally to ensure even cooking. Remove from the oil and drain on paper towels.
11. 11.
    Serve the Brazilian Chicken Risoles hot and enjoy!

Treat your ingredients with care...

• Chicken — Ensure the chicken is cooked and shredded before adding it to the filling. You can use leftover roasted or boiled chicken for this recipe.
• All-purpose flour — Use a good quality all-purpose flour for the pastry to achieve a light and crispy texture.
• Parmesan cheese — Grate the Parmesan cheese finely for a smooth filling consistency.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the risoles.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by processing stale bread in a food processor until fine.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• Make sure the dough is properly chilled before rolling it out to prevent it from becoming too sticky.
• If you prefer a spicier filling, you can add a pinch of chili powder or cayenne pepper to the chicken mixture.
• Serve the risoles with a side of hot sauce or a tangy dipping sauce for an extra burst of flavor.
• If you don't have a deep fryer, you can shallow fry the risoles in a pan with enough oil to cover the bottom.

Serving advice

Serve the Brazilian Chicken Risoles as an appetizer or snack. They are best enjoyed hot and crispy, straight from the fryer. Arrange them on a platter and garnish with fresh herbs, such as parsley or cilantro, for an added touch of freshness.

Presentation advice

Arrange the golden brown risoles on a serving platter, allowing their crispy exterior to shine. You can sprinkle a dusting of grated Parmesan cheese or paprika over the top for an attractive presentation. Serve with a side of dipping sauce and garnish with fresh herbs for a visually appealing dish.