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Recipe By Jaxters

Ref: 690
Heading: Canapes & Nibbles
Cuisine: South American
Food Type: Meat
No of Portions: 10
Change no of portions required to :

Ingredients & Prep

   250 g  Cooked Chicken shredded
   110 g  Cream cheese
   1 Onion finely chopped
   4 Garlic cloves finely chopped
   30 g  Fresh parsley chopped
   1 tbsp  Sweet paprika
   1/2 tsp  Salt
   1 tbsp  Olive oil
   470 ml  Full fat milk
   250 g  Self rising flour
   100 g  Panko Breadcrumbs
   60 ml  Water
   1 Egg beaten
   1/2 Chicken stock cube or gel pot
   1 tbsp  Butter
   deep fat fry  Veg oil


  Step 1
Place frying pan over a med heat, add oil & fry off onion & garlic until just starting to colour.
  Step 2
Add Chicken & tip cooked onion/garlic into a bowl then add cream cheese, parsley, paprika & salt & mix well, set aside to cool.
  Step 3
Next make the pastry, put milk, water, butter & stock cube into a saucepan & bring to the boil, then stir in the flour to form a dough, take off the heat to cool to warm then knead until smooth.
  Step 4
Then pinch a piece of dough the size of an small egg flatten out on work top into a disc about 5 to 6cm across, then spoon a dollop of the chicken mixture in the centre, then pull the sides of the pastry around the filling & pinch at the top, then mould into a pear shape.
  Step 5
When all done coat each on firstly with the egg then roil in breadcrumb to coat, when all coated deep fry in batches in hot oil at 180°C until golden brown.
  Step 6
Keep warn in a low oven to eat warm,

Suggestion & Tips

You can try other meats or veg for vegetarian versions.
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