Coxinha (Brazilian Chicken Filled Pastry)

Ingredients:

• 3 boneless chicken breasts
• 1/2 chopped onion
• 2 minced garlic cloves
• 6 tablespoons butter
• 2 cubes beef bouillon
• 3 cups water
• salt and pepper
• 2 stalks green onion, chopped
• 3 cups all-purpose flour
• 8 ounces cream cheese
• 2 eggs
• bread crumbs for coating
• cooking oil for frying

Directions:

• Cut chicken breasts into 2 inch cubes. Combine chicken, onion, garlic, beef bouillon, salt, pepper, butter and water in a large saucepan. Cook over medium heat for about 30 minutes or until done. Remove chicken breasts.
• When the chicken breasts are cool enough, shred using hands or coarsely chop. Add chopped green onions and mix well.
• Bring the remaining broth to boil. Add flour to the boiling broth and stir vigorously with a wooden spoon for about 1 minute until it becomes dough. Remove dough from pan, knead until smooth.
• Flatten dough with rolling pin to about 1/4-inch thick and cut medium size circles with a biscuit cutter. Place dough in your palm, add a small cube of cream cheese and a teaspoon of the chicken filling. Make sure you can close the dough with the filling inside. Repeat the process until all the dough is used.
• Fold and close the dough in a shape of a drum stick. Baste the filled dough with egg wash and roll them over the bread crumbs. Deep fry the pastries at 350 F for about 8 minutes or until golden brown.