Coxinha

Method

Boil the potatoes until tender, then peel and mash with butter. Cook the chicken breast in stock until cooked through, then shred finely. Sauté the onion and garlic in a pan until soft, add the shredded chicken, olives and parsley, then cook for 2-3 minutes until combined. Mix the mashed potatoes with egg yolks and flour to form a dough, season with salt and pepper. Shape about 40ml of potato mixture into an oval, create an indent, fill with a teaspoon of chicken mixture, then seal and shape into a teardrop or cone. Coat each coxinha in beaten egg, then breadcrumbs. Heat oil to 175°C and fry the coxinhas in batches for 3-4 minutes until golden brown, turning occasionally. Drain on kitchen paper and serve hot.