Chicken Rissoles

Dough:

50ml milk

50ml water

20g butter

Pinch of salt

100g flour

Filling:

½ and onion, finely chopped

1 clove of garlic, crushed

1 red chilli, finely chopped

10 Rosa tomatoes, roughly chopped

1 chicken breasts, cut into small cubes

250ml chicken stock/water

125ml milk

30ml flour, mixed with a little milk to form a smooth paste

30ml parsley, finely chopped

Salt and Pepper

Peri peri sauce

Rissole:

1 egg, beaten

Bread crumbs

Method:

For the dough:

In a small saucepan bring the milk, water, butter and salt to the boil. As soon as it starts boiling add all the flour at once and stir vigorously until it pulls away from the sides of the pot and forms a ball. Remove from the pot, cover it and allow it to cool.

For the filling:

In a medium saucepan sauté the onion until soft, and then add the garlic and chilli and sauté for a further minute or two.

Add the chicken and tomatoes and once the chicken is sealed add the stock or water. Allow to simmer until the stock has reduced and the chicken is cooked, then add the milk and bring it to a boil.

When the milk is boiling add the flour mixture and stir continuously until the sauce has thickened.

Season well with salt and pepper, and add peri peri sauce to taste. I used Nandos mild peri peri sauce and I added about 45 ml.

Allow the filling to cool.

To assemble:

Dust your working surface with flour and roll the dough out ad thinly as you can. Cut out circles with a cookie cutter or cup.

Place a teaspoon full of filling in the centre of the circles and brush the edges with water. Fold the circles in half to make half-moons and pinch the edges together to seal them.

Dip the rissoles in the beaten egg, and then in the bread crumbs, making sure they are all evenly coloured.

Deep fry the rissoles at 200°C until golden brown, and then finish them off in the oven at 180°C for about 10 minutes (this is just to make sure the dough is cooked all the way through).