FRIED CHICKEN PASTRIES (COXINHA)

Fried Chicken Pastries (Coxinha) image

Provided by JustJanS

Time 2h8m

Yield 30 pastries

Number Of Ingredients 12

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3 boneless skinless chicken breasts
1/2 onion, chopped
2 garlic cloves, minced
6 tablespoons butter
2 beef bouillon cubes
salt & freshly ground black pepper
2 green onions, finely chopped
2 tablespoons chopped fresh parsley
3 cups all-purpose flour
8 ounces cream cheese
2 egg whites, whisked lightly
breadcrumbs

Steps:

Cut chicken breasts into 2 inch cubes, and place in a saucepan with onion, garlic, margarine, stock cubes, salt and pepper and 3 cups of water.
Cook over medium heat for 30 minutes or until done.
Strain solids from broth, retaining broth and solids.
Finely chop the chicken to make the filling.
Add the parsley and chopped green onion to the chicken.
Measure the remaining broth into a saucepan-you will need 3 cups, so make it up with extra water.
Add all the flour, and stir vigorously with a wooden spoon for 1 minute until it becomes stiff.
Turn out, allow to cool a little, but while it is still warm, knead dough until it is smooth and no lumps of flour remain.
(About 10 minutes) Roll out dough to about 1/4 inch thick and cut medium sized circles with a biscuit cutter.
Place the dough in the palm of your hand, place a small cube of cream cheese and a teaspoon of the prepared filling.
Judge the filling to the size of the circle you cut-you have to be able to seal it!
Knead scraps and re-roll, and continue cutting until all the dough is used.
Fold and close the dough in the shape of a drumstick (the word Coxinha means "little drumstick" in Portuguese).
Brush the filled pastries with egg white and roll in breadcrumbs.
Deep-fry the snacks for 8 minutes at 350f or until golden brown.