Coxinha

Ingredients

Method

1. In a large frying pan over medium heat, cook the onion, garlic and carrot until all has softened and become aromatic. Add the chicken and stir well to combine. Remove from the pan into a large mixing bowl and add the cream cheese, parsley and season with salt and freshly ground black pepper.
2. Mix well to incorporate all the cream cheese into the mix. Set aside until ready to fill.
3. For the dough, heat chicken stock over a medium heat until warm. Add butter and mashed potato and whisk until butter is melted and potato is combined.
4. Continue whisking and slowly add the flour a little at a time. As the dough begins to form replace the whisk for a spatula and continue to work the dough in the pot until it comes together and then remove to a clean floured bench and continue to knead the dough for 5 minutes.
5. The dough will be warm / hot so be careful.
6. You may need to add a little more flour if you feel that the dough is a little sticky.
7. Allow the dough to cool / rest slightly. Set up your crumbing station with flour, egg and bread crumbs in separate bowls.
8. Shape the coxinha. Grab a golf ball sized piece of dough and roll into a ball. Flatten out into a large circle and spoon a tbs full of chicken mix into the center.
9. Fold the dough around the chicken mix and then shape in the classic coxinha shape. Dredge through the breading station and place on a tray until ready to cook. Repeat with the remaining filling and dough.
10. Heat a large pot ¾ full with vegetable oil to 175°C. In batches fry off the coxinha for 5–7 minutes or until golden and filing is hot inside. Serve hot and enjoy.