Milu Mondays - Our famous Chicken Rissios

Chicken Rissois

Ingredients:

1kg Chicken Breast

2 onions(peeled and grated)

100g butter or margarine

3g Crushed dried chili (optional)

3g Paprika

15g Chopped Flat Leaf Parsley

30g Cake Flour

5g Salt

Dough:

15ml Cooking Oil

100g Butter or Margarine

5g Salt

750g Cake Flour

1lt Water

For Frying:

6 Extra Large eggs (beaten)
600g Dried Breadcrumbs
2lt Cooking Oil

Method:

1. Wash the chicken and place them in boiling salted water for about 5 minutes.
2. Chop into bite-sized pieces.
3. Saute the onions in the butter or margarine in a pan. Add the chopped chicken, chillies, paprika and parsley.
4. Simmer for about 10 minutes.
5. Gradually add enough water to cover the ingredients. Cook for another 5 minutes.
6. Add the flour diluted in 50ml water and mix into the other ingredients. Simmer for about 5 minutes. Taste and add salt and extra chili as desired.
7. To make the dough - place the oil in with the margarine and salt in a pot.
8. Bring to the boil, then add the flour and mix well with a wooden spoon until the dough pills away from the bottom and the sides of the pot.
9. Remove the dough from the saucepan, allow to cool slightly and knead by hand until smooth.
10. Sprinkle some flour on a large flat surface. Take a handful of the dough at a time and, using a rolling pin, roll out the dough into long rectangular shapes (40cm x 17 cm)
11. Place 45ml (3tbsp) of the chicken mixture into the middle of the dough, each tablespoon approximately 10cm apart (3 chicken cakes per rectangle), fold the dough in half, lengthways and cut the pastry, using a glass, into rectangular shapes around the filling.
12. Repeat the process until all the ingredients are used.
13. Preheat the oil in a large frying pan, about 10cm deep, as hot as possible.
14. Place the beaten eggs in one dish and the breadcrumbs in another dish.
15. Take each rissole and dip it into the egg mixture and then into the breadcrumbs (each rissole must be entirely covered with breadcrumbs)
16. Fry the rissoles in the oil. Turn them frequently.
17. Fry until golden brown.