Brazilian coxinha

Cut the fillets into cubes of about 3 by 3 centimeters. Put the cubes together with half a chopped onion, the garlic, the stock, some salt and pepper, the water and the butter in a pan. Bring to the boil and simmer for about 30 minutes.

Remove the chicken cubes from the moisture after half an hour and let them cool down. Pick the blocks apart with your hands and mix 2 finely chopped onions.

Bring the liquid in the pan back to the boil and add flour while stirring until a dough is formed. Remove the dough from the pan and knead it softly into a compact dough ball.Roll the dough with a rolling pin to a piece of about half a centimeter thick.Stick rounds out of the dough with a cookie cutter. The rounds must be large enough to lay in your palm.

Fill each round with a scoop of cream cheese and chicken. Fold the rounds and make a ball with a tip on it. This is the traditional form of the coxinha.

Beat the eggs and cook each coxinha by first pulling through the beaten egg and then through the breadcrumbs.

Fry the coxinhas for about 6 minutes in oil of 180 degrees Celsius. The coxinhas are ready when they are golden brown.