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1
Cook the Chicken Filling
15 Mins
Simmering water, about 95°C (200°F); chicken to 74°C (165°F)
Poach the chicken breast in gently simmering water for about 12 minutes until cooked through to 74°C (165°F), then lift out and shred with two forks. While the chicken poaches, heat the olive oil in a pan, soften the onion for 4 minutes, add the garlic and tomato and cook 2 minutes more, then stir in the shredded chicken, cream cheese, mozzarella and parsley until creamy. Season lightly and cool completely.
Cool the filling in a wide dish, not a deep bowl — it cools faster and will not steam the dough later.
Done when: The filling is creamy, well mixed and completely cool.
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2
Make the Milk Dough
20 Mins
Boiling, 100°C (212°F)
Bring the milk, water, butter and salt to a rolling boil in a large pan. Tip in all the flour at once and stir hard with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan, about 2 minutes. Turn onto a lightly floured board and knead for 3 minutes until smooth, then cover with a cloth and cool for 15 minutes.
Add all the flour at once and stir fast — adding it slowly makes lumps that never come out.
Done when: The dough is smooth, soft and no longer sticky, and cool enough to handle.
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3
Shape the Risoles
15 Mins
Room temperature, about 20°C (68°F)
Roll the dough out to about 3 mm thick on a floured board and cut 12 circles about 10 cm across with a bowl or cutter. Put 1 tablespoon of filling on one half of each circle, fold the other half over, and press the edges firmly shut with a fork, sealing all the way round.
One tablespoon of filling is enough — more will burst out in the oil.
Done when: Twelve neat half-moons with firmly sealed, crimped edges and no filling escaping.
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4
Coat in Egg and Breadcrumbs
10 Mins
Room temperature, about 20°C (68°F)
Dip each risole in the beaten egg, letting the excess drip off, then roll in the breadcrumbs until coated all over. Set them on a tray and chill for 10 minutes while the oil heats — cold pastries fry crisper and hold their shape better.
Press the crumbs on gently with your palm so they stick and do not fall off in the oil.
Done when: Every risole is evenly coated in crumbs, with no bare patches.
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5
Fry Until Golden
15 Mins
Frying oil, 180°C (350°F); filling at least 74°C (165°F)
Heat the oil in a deep pan to 180°C (350°F) — a crumb dropped in should sizzle at once. Fry the risoles in batches of four for 3 to 4 minutes, turning once, until deep golden all over. Lift out onto kitchen paper to drain and check the filling is hot, at least 74°C (165°F) in the centre.
Do not crowd the pan — the oil temperature drops and the risoles turn greasy instead of crisp.
Done when: The risoles are deep golden and crisp, and the filling is hot and molten inside, at least 74°C (165°F).
auto_awesome Finishing Touches & Plating
Lift the risoles onto kitchen paper to drain for 2 minutes, then serve hot while the cheese is still molten, with a little hot sauce or ketchup on the side.
Brazil
1h 5m
