Risole de Frango (Fried Chicken and Cheese Turnovers)

Ingredients

• 400 g skinless chicken thigh fillets
• 80 g cream cheese
• 1 onion, finely chopped
• 2 garlic cloves
• 320 g ready-rolled puff pastry sheet
• 50 g plain flour
• 2 large eggs
• 100 g panko breadcrumbs
• 500 ml vegetable oil for frying

Method

1. 1

   Poach the chicken thigh fillets in simmering water for 15 minutes, until cooked through with no pink remaining. Drain and shred finely.

2. 2

   Cook the onion and garlic in a dry pan for 4 minutes, then stir in the shredded chicken and cream cheese and cook for 2 minutes. Leave to cool.

3. 3

   Cut the puff pastry into 10cm squares. Spoon a little filling onto each, fold over into a triangle and press the edges to seal.

4. 4

   Dust the turnovers with the plain flour, dip in the beaten eggs, then coat in the panko breadcrumbs.

5. 5

   Heat the vegetable oil in a deep pan to 180C and fry the turnovers in batches for 3-4 minutes, until deep golden.

6. 6

   Drain on kitchen paper for a minute before serving.