Coxinha (Brazilian Chicken Cheese Appy)

Instructions

1. Place the chicken, stock, halved onion, and bay leaves in a saucepan. Bring to a gentle simmer and cook for 18 to 20 minutes, until the chicken is just cooked through.
2. Transfer the chicken to a plate and let it cool slightly. Strain and reserve the cooking broth. Finely shred the chicken with two forks.
3. Melt the butter in a frying pan over medium heat. Add the chopped onion and cook for 4 to 5 minutes, until soft. Add the garlic and cook for 30 seconds.
4. Stir in the shredded chicken, parsley, lime juice, cream cheese, salt, and pepper. Cook for 2 to 3 minutes, stirring, until the filling is creamy but not wet. Taste and adjust the seasoning. Spread on a plate and cool.
5. Measure 500 ml of the reserved broth into a saucepan. Add the butter and salt and bring to a boil. Tip in the flour all at once and stir hard with a wooden spoon for 2 to 3 minutes, until a smooth dough forms and pulls away from the sides.
6. Transfer the dough to a lightly greased surface. When cool enough to handle, knead briefly for 1 minute until smooth and supple. Cover with a towel to prevent it from drying out.
7. Pinch off pieces of dough about the size of a golf ball. Flatten each piece into a disc in your hand. Add about 1 tbsp of filling to the center, then pull the dough up around it and seal well. Shape into a teardrop or drumstick form.
8. Whisk the eggs with the water in a shallow bowl. Put the breadcrumbs in a second bowl. Dip each coxinha into the egg, then coat it in breadcrumbs.
9. Heat 5 to 6 cm of oil in a deep pan to 175 C. Fry the coxinhas in batches for 4 to 5 minutes, turning as needed, until deep golden and crisp. Do not crowd the pan.
10. Drain on a paper towel for 2 minutes and serve hot.