Risoles are a popular Indonesian specialty - crispy croquettes with a creamy filling. I first had risoles when I lived in South America - they were prepared by an Indonesian friend. It turns out that risoles are quite popular in Brazil as well, although they are prepared in a slightly different way. Indonesian risoles have a crepe-like wrapper that you fill and roll up, and then deep fry. Brazilian risoles are like breaded empanadas - the dough is rolled out and filled, breaded, then deep fried. Both styles are delicious, and can have many types of fillings. This recipe is for a standard (but yummy) chicken and cheese filling.
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 25 minutes
- For the dough:
- 1 1/4 cup milk
- 2 1/4 cups flour
- 2 tablespoons butter
- 3/4 teaspoons salt
- For the Chicken Filling:
- 1/2 pound chicken breasts
- Chicken broth
- 2 tablespoons vegetable oil
- 1 cup minced onion
- 2 cloves garlic
- 1/2 cup finely diced red bell pepper
- 1 cube chicken bouillon
- 2 tablespoons flour
- 1/3 cup milk or cream
- 1/4 cup grated mozzarella cheese
- 1/4 cup grated cheddar cheese
- 2 tablespoons grated Parmesan cheese
- Salt and pepper to taste
- 2 eggs
- 1 1/2 cups bread crumbs
- Vegetable oil for frying
- Place milk, butter, and 1/2 teaspoon salt in a small saucepan. Bring just to a boil, then slowly stir in the flour with a wooden spoon until you have a stiff batter.
- Continue to stir over heat for 2-3 minutes more, until well mixed, then remove from heat and set aside to cool.
- Place the chicken breasts in a larger saucepan and cover with water or chicken stock. Cover, bring to a gentle boil and poach chicken until just cooked through, about 15 minutes. Remove from heat and let cook, reserving cooking liquid.
- Shred chicken into very small pieces when cool enough to handle (you can use a food processor with the plastic blade for this).
- Cook the onion, garlic, and bell pepper in a couple of tablespoons of vegetable oil until they are soft and fragrant.
- Add the shredded chicken to the vegetables with 1 cup of the reserved chicken broth and the cube of chicken bouillon. Cook, stirring, until most of the water is absorbed or evaporated.
- Stir 2 tablespoons of flour into the chicken mixture and cook for 1 minute. Stir in the milk and cook until mixture is thickened and creamy. Remove from heat and stir in the cheeses. Season with salt and pepper to taste.
- Knead the milk and flour dough lightly, adding a little more flour if necessary, until smooth. Pinch off a small piece and roll it on a lightly floured surface into a 4-inch circle (about 2 mm thick). Continue with remaining dough, stacking the circles of dough as you go. (Or roll out half the dough into a large rectangle and cut circles with a large round cookie or biscuit cutter, then repeat with the other half of the dough).
- Place about 1 tablespoon of the chicken mixture inside each circle of dough, and fold in half to close. Seal edges firmly.
- In a shallow bowl, whisk the eggs together with a 1/2 teaspoon salt and 1/2 teaspoon sugar. Place the bread crumbs in another shallow bowl.
- Dip each pastry into the egg wash, and then into the bread crumbs. Set aside on a plate.
- Heat 2 inches of oil in a heavy skillet with tall sides to 350 degrees.
- Fry the risoles in batches until they are golden brown. Drain on paper towels. Serve warm.
- Risoles may be kept warm (or reheated) in a 200 degree oven for up to an hour. Risoles may be prepared and breaded, then refrigerated for several hours before frying.
Makes about 15-20 risoles.