FRIED CHICKEN PASTRIES (COXINHA)

Steps:

• Cut chicken breasts into 2 inch cubes, and place in a saucepan with onion, garlic, margarine, stock cubes, salt and pepper and 3 cups of water.
• Cook over medium heat for 30 minutes or until done.
• Strain solids from broth, retaining broth and solids.
• Finely chop the chicken to make the filling.
• Add the parsley and chopped green onion to the chicken.
• Measure the remaining broth into a saucepan-you will need 3 cups, so make it up with extra water.
• Add all the flour, and stir vigorously with a wooden spoon for 1 minute until it becomes stiff.
• Turn out, allow to cool a little, but while it is still warm, knead dough until it is smooth and no lumps of flour remain.
• (About 10 minutes) Roll out dough to about 1/4 inch thick and cut medium sized circles with a biscuit cutter.
• Place the dough in the palm of your hand, place a small cube of cream cheese and a teaspoon of the prepared filling.
• Judge the filling to the size of the circle you cut-you have to be able to seal it!
• Knead scraps and re-roll, and continue cutting until all the dough is used.
• Fold and close the dough in the shape of a drumstick (the word Coxinha means "little drumstick" in Portuguese).
• Brush the filled pastries with egg white and roll in breadcrumbs.
• Deep-fry the snacks for 8 minutes at 350f or until golden brown.