Chicken Rissoles (Creamy Chicken Turnovers)
Ingredients
For the dough:
- 500 g of fluid wheat flour (type T45 or T55).
- 100 g butter (melted).
- 1 egg.
- 1 tbsp. coffee of salt.
- 1 tbsp. coffee baking powder.
- 150ml – 200ml of lukewarm water.
For the creamy chicken stuffing:
- 300 g chicken breast (cooked and finely shredded or chopped).
- 1 onion (finely chopped).
- 2 garlic cloves (minced).
- 1/2 pepper (cut into fine dice).
- 2 tbsp. tbsp butter + 2 tbsp. tbsp flour (to create the creamy binder).
- 150ml of milk.
- Seasoning: Salt, black pepper and a pinch of broth powder.
- Fresh herbs: Parsley and chives.
Instructions
1. Prepare the dough:
- Mix the flour, salt and baking powder in a bowl.
- Add the melted butter and the egg; mix until you obtain a shortbread texture.
- Gradually add the warm water and knead for about 5 minutes until the dough is smooth.
- Rest: Leave to rest for 30 minutes under a cloth.
2. Prepare the creamy stuffing:
- In a pan, brown the onions, garlic and peppers in a little oil until they are soft.
- Add the shredded chicken and seasonings.
- The creamy part: Push the meat to the side of the pan. Melt the 2 tbsp. tablespoon of butter in the center, incorporate the 2 tbsp. of flour while whisking, then slowly add the milk while stirring.
- Mix everything together until the chicken is coated in a thick, creamy sauce. Leave the stuffing cool completely before use.
3. Shape the rissoles:
- Roll out the dough thinly (approximately 2 mm).
- Cut out circles using a glass or a cookie cutter.
- Place a small spoonful of cold stuffing in the center.
- Fold and firmly seal the edges with a fork.
4. Frying:
- Heat the oil to 180°C.
- Fry the rissoles until they are golden brown and small crispy bubbles appear on the surface.
- Drain on absorbent paper.
Why it works:
Adding milk and flour (the béchamel base) inside the turnover prevents the chicken from drying out during frying. This creates a creamy chicken “lava” effect as you bite into the crispy shell