For the filling
2 boneless chicken breasts (500 g)
1 medium onion, chopped into pieces
2 cloves of garlic, minced
5 sprigs of parsley
3 tomato pieces
4 tablespoons of oil
Salt and black pepper to taste
For the dough
3 cups of all-purpose flour
3 cups of milk
2 tablespoons of butter
Salt to taste
4 lightly beaten eggs
1 1/2 cup of breadcrumbs
4 tablespoons of oil for frying
For the filling
2 boneless chicken breasts (500 g)
1 medium onion, chopped into pieces
2 cloves of garlic, minced
5 sprigs of parsley
3 tomato pieces
4 tablespoons of oil
Salt and black pepper to taste
For the dough
3 cups of all-purpose flour
3 cups of milk
2 tablespoons of butter
Salt to taste
4 lightly beaten eggs
1 1/2 cup of breadcrumbs
4 tablespoons of oil for frying
Prepare the filling: combine all ingredients in a pan and sauté, stirring frequently, over high heat for 15 minutes
Cover the pan and reduce heat
Cook for an additional 15 minutes
Remove from heat, shred the meat and seasonings, or process through a food processor
Spread on a plate and cover with plastic wrap, let it come into contact with the cream until cooled
Make the dough: in a pan combine flour, milk, butter, and salt
Heat over medium, stirring constantly, until the mixture thickens and pulls away from the sides of the pan
Remove from heat and let cool, covered with a damp cloth
Spread the dough on a smooth surface and roll out to 3 mm thickness
Cut into 5 cm diameter circles using a cookie cutter
In the center of each circle, place 1/2 tablespoon of filling
Fold into a half-moon shape and press seams shut
Dip in egg and then breadcrumbs
Fry in hot oil until golden brown
Remove with slotted spoon and drain on paper towels
Yield: 100 units
68 calories per unit.
