2 eggs
1 1/4 cup milk
1/3 cup milk
2 cloves garlic
2 1/4 cups flour
3/4 teaspoons salt
1 cup minced onion
2 tablespoons flour
2 tablespoons butter
1 cube chicken bouillon
Salt and pepper to taste
1/2 pound chicken breasts
1 1/2 cups bread crumbs
Vegetable oil for frying
1/4 cup grated cheddar cheese
2 tablespoons grated parmesan
1/4 cup grated mozzarella cheese
1/2 cup finely diced red bell pepper
Instructions :
1. Place milk, butter, and 1/2 teaspoon salt in a small saucepan.
2. Bring just to a boil, then slowly stir in the flour with a wooden spoon until you have a stiff batter.
3. Continue to stir over heat for 2-3 minutes more, until well mixed, then remove from heat and set aside to cool.
4. Place the chicken breasts in a larger saucepan and cover with water or chicken stock.
5. Cover, bring to a gentle boil and poach chicken until just cooked through, about 15 minutes.
6. Remove from heat and let cook, reserving cooking liquid.
7. Shred chicken into very small pieces when cool enough to handle (you can use a food processor with the plastic blade for this).
8. Cook the onion, garlic, and bell pepper in a couple of tablespoons of vegetable oil until soft and fragrant.
9. Add the shredded chicken to the vegetables with 1 cup of the reserved chicken liquid and the cube of chicken bouillon.
10.Cook, stirring, until most of the water is absorbed or evaporated.
11.Stir in 2 tablespoons of flour and cook for 1 minute. Stir in the milk and cook until mixture is thickened and creamy.
12.Remove from heat and stir in the cheeses. Season with salt and pepper to taste.
13.Knead the milk and flour dough lightly on a countertop, adding a little more flour if necessary, until smooth.
14.Pinch off a small piece and roll it on a lightly floured surface into a 4 inch circle (about 2 mm thick).
15.Continue with remaining dough, stacking circles as you go. Or roll out half the dough into a large rectangle and cut circles, repeating with the other half.
16.Place about 1 tablespoon of the chicken mixture inside each circle of dough, and fold in half to close. Seal edges firmly.
17.In a shallow bowl, whisk the eggs together with a 1/2 teaspoon salt and 1/2 teaspoon sugar. Place the bread crumbs in another shallow bowl.
18.Dip each pastry into the egg wash, and then into the bread crumbs. Set aside on a plate.
19. Heat 2 inches of oil in a heavy bottomed skillet to 350 degrees.
21.Fry the risoles in batches until golden brown. Drain on paper towels. Serve warm.
22.Risoles may be kept warm (or reheated) in a 200 degree oven for up to an hour.
23.Risoles may be prepared and breaded, then refrigerated for several hours before frying.
Source photo : https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvyb0zwKo5jIxBoxkCZOkK6iSMlxw4fWnY2kRXHr84V7V_WoZ5LcOnGX5AOmpefL5LqtTodRFB5ITVBZP9OueJTHE3lH9SICSw69HVnF3SV87Ck1NE_Wr6KKUMmMVf8exsQgZJ2A6g2tc/s320/snack_risolecamarao.jpg