EASY RISSOIS DE FRANGO (CHICKEN RISSOLES)
These are DIVINE!!!
- Pastry:
- 250 ml water
- 225 g cake flour
- 2 dessertspoons butter
- ½ teaspoon salt
- Filling
- 400 g cooked chicken (I bought a ready made chicken and deboned it with no skin, cut into small pieces)
- 200 ml hot water with ½ chicken stock cube
- 1 dessertspoon cake flour
- 1 dessertspoon butter
- 1 onion, grated
- 1 clove garlic, grated
- olive oil
- parsley
- chilli powder to taste, optional
- 3 eggs, beaten
- breadcrumbs for coating
Make the filling:
In some olive oil fry the grated onion with the garlic on low heat until golden. Add the shredded chicken until a nice colour and olive oil is used up.
In a sauce pan melt the butter and add the flour and mix well until a ball forms in the middle of the pan. Cook this flour ball for around a minute or two. Slowly add the stock cube that’s been dissolved in the water and keep on mixing while adding until all the stock is added. Remove from heat.
Add the chicken mixture into the above sauce and mix well. Add parsley and if using the chilli powder. The mixture should be not too runny. Set aside.
Make the pastry:
Add water, butter and salt to a pot until it boils. Lower temperature of stove and add the flour all at once and mix with a wooden spoon until a ball forms and the dough comes loose from the sides of the pot. Cook this while mixing for around 1 – 2 minutes.
Remove from heat and drop dough onto a floured surface and let it cool. Now you need to work fast because this dough dries out very quickly.
Roll pieces of dough thinly, but not too thin, or they will tear when adding the filling. Using a round cutter (or a cup) to cut circles out of the dough. Fill half the circle with the chicken filling and then fold over to create a half moon shape. Pinch edges together to seal.
Dip each rissole in egg and then in breadcrumbs and fry until golden.
Note:
The filling is cooked, so these freeze really well. Make in advance and freeze. Fry from frozen when needed.
Recipe and photo: Dalila De Barros Viljoen
