Brazilian Coxinha

Ingredients

• For dough: 500ml chicken stock, 2 tbsp butter, 2 cups flour, salt
• For filling: 300g cooked shredded chicken, 1 onion, 2 garlic cloves, 1 tbsp tomato paste, parsley, salt
• For coating: 1 cup flour, 2 eggs, 2 cups breadcrumbs
• Oil for frying

Instructions

1. Bring the stock and butter to a boil, then beat in the flour off the heat until smooth; rest until cool enough to handle.
2. Cook the filling: soften the onion and garlic, add the chicken, tomato paste, parsley and salt.
3. Take a ball of dough, flatten, fill with chicken, and shape into a teardrop.
4. Coat in flour, egg and breadcrumbs.
5. Fry in 170C oil until deep golden, about 5 minutes.
6. Drain on paper.

Serving suggestions

• Serve hot as a snack or party bite.

Storage & reheating

Uncooked coxinha freeze well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions