Rissóis De Galinha
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 0.5 ½ cup milk
- 50 g butter
- 1 cup flour, (wheat flour)
- 2 egg (s)
- oil
- 50 g butter
- 1 onion (s), small chopped
- 250 g chicken, cooked and finely chopped
- Olives
- 1 tablespoon flour, (wheat flour)
- 1 cup milk
- 1 tablespoon parsley, chopped
- 0.5 ½ lemon (n)
- Nutmeg, grated
Print Recipe
Pin Recipe Instructions
- Heat the milk, ½ cup of water, butter and a little salt. When everything starts to boil, remove from heat. Add the flour. Return to the stove, stirring constantly. Heat the dough until it forms a ball and the bottom of the pan has a brown layer. Remove from heat and knead the dough until it cools. Let rest for about an hour.
- For the filling, melt the butter in a saucepan, fry the onion until golden brown, then add the chicken and flour. Pour in the milk while stirring constantly. Season with parsley, lemon juice, nutmeg, pepper and salt.
- Roll out the dough. Cut out circles with a glass. Put some filling and an olive in the middle. Fold the circles in half. Dip your fingers in wet water, pinch the edges well. Beat the eggs. Turn the rissóis in egg and breadcrumbs, bake in hot oil until golden brown.
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