Coxinha

Method

1. 1

   Step 1

   Poach the chicken in the stock with a pinch of the salt until cooked through. Lift out, cool slightly and shred finely. Keep the stock — you need 500 ml for the dough.

   • 20 min
   • medium-low heat
   • Saucepan (opens in a new tab)

   Food safety: Chicken must reach 74 °C in the thickest part.

2. 2

   Step 2

   Soften the onion (opens in a new tab) and garlic (opens in a new tab) in the oil, stir in the tomato paste (opens in a new tab), then the shredded chicken, half the salt and the pepper (opens in a new tab). Cook 3 minutes, take off the heat and mix in the herbs and cream cheese (opens in a new tab). Cool.

   • 10 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)

   

3. 3

   Step 3

   Bring 500 ml of the stock to the boil with the butter (opens in a new tab) and remaining salt. Tip in all the flour at once and stir hard until a smooth ball forms and comes away from the pan, then keep stirring 2 minutes more. Turn out and knead briefly while warm; cover and cool until easy to handle.

   • 8 min
   • medium heat
4. 4

   Step 4

   Take a golf-ball piece of dough, flatten it in your palm, add a spoonful of filling and close it up, pinching the top into a point to make a drumstick shape. Roll in beaten egg (opens in a new tab), then breadcrumbs (opens in a new tab).

   • 30 min

   Lightly oiled hands stop the dough sticking.

5. 5

   Step 5

   Heat the frying oil to 175 °C and fry the coxinhas in batches until deep golden, 3–4 minutes. Drain on paper.

   • 15 min
   • 175°C
   • Stockpot / large pot (opens in a new tab)
   • Food thermometer (opens in a new tab)

   Food safety: Use a deep, heavy pan no more than a third full of oil and never leave hot oil unattended.