Rissois de Galinha

Ingredients for 4 servings:

• ½ cup milk
• 50 g butter
• 1 cup flour (wheat flour)
• 2 eggs
• oil
• 50 g butter
• 1 onion(s), small chopped
• 250 g chicken, cooked and finely chopped
• olives
• 1 tbsp flour (wheat flour)
• 1 cup milk
• 1 tbsp parsley, chopped
• ½ lemon(s)
• Nutmeg, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Heat the milk, 1/2 cup water, butter, and a pinch of salt. When it starts to boil, remove from the heat. Add the flour. Return to the heat, stirring constantly. Heat the dough until it forms a ball and the bottom of the pot has a brown coating. Remove from the heat and knead the dough until cool. Let it 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, stirring constantly. Season with parsley, lemon juice, nutmeg, pepper, and salt. Roll out the dough. Cut out circles with a glass. Place some filling and an olive in the center. Fold the circles in half. Dip your fingers in wet water and press the edges together firmly. Break the eggs. Coat the rissóis in egg and breadcrumbs, then fry in hot oil until golden brown.