Coxinha

Ingredients

• Chicken fillet 20 oz
• Carrot 1 piece
• Onion 2 pieces
• Celery stalk 3 pieces
• Garlic 2 cloves
• Tomatoes 1 piece
• Mascarpone Cheese Unagrande 5 oz
• Water 20 fl oz
• Mashed Potatoes 5 oz
• Wheat Flour 5 oz
• Butter 5 oz
• Chicken Egg 5 pieces
• Breadcrumbs 20 oz
• Thyme 5 sprigs
• Parsley to taste
• Olive Oil to taste
• Scallions 0 oz
• Vegetable Oil 0 qt
• Milk 5 fl oz
• Salt to taste

Step-by-Step Guide

Step 1

Cut the onion, carrot, celery, and chicken into large pieces. Sauté in olive oil with sprigs of thyme. Then add 500 ml of water and simmer for 10-15 minutes.

Step 2

Chop the onion, garlic, and herbs. Peel the tomato, remove the seeds, and dice it into small cubes.

Step 3

Strain the chicken broth, add milk, butter, salt, and bring to a simmer over low heat.

Step 4

Add the puree and flour, and knead for 10 minutes over low heat. Then remove from heat and allow to cool.

Step 5

Sauté the boiled chicken in olive oil, season with salt and pepper, and add finely chopped onion, garlic, tomato, and herbs.

Step 6

Remove from heat, transfer to a blender, add mascarpone, and blend.

Step 7

Take a small amount of potato dough, knead it in your hands, roll it into a ball, flatten it into a disc, place the chicken filling on the disc, and shape it into a teardrop-shaped pie.

Step 8

Mix the eggs with 100 ml of water, then season with salt and pepper. Dredge the fish in flour, then dip it in the egg mixture, followed by coating it in breadcrumbs. Repeat the process with another dip in the eggs and then in the breadcrumbs.

Step 9

Fry the dough pieces in hot oil until golden brown.

Step 10

Serve.