Leftover roast chicken? Use it to make these delicious croquettes!

Content

This voice was generated using artificial intelligence, based on the abstract of the original article. Although this technology is designed to be useful and accurate, it may contain errors.

• Rissois, a classic Portuguese snack, stand out for their versatility, pairing well with appetizers or serving as a delicious main course.
• A recipe from the Sabor Intenso page suggests using roast chicken as a filling, with a dough made from scratch that can be quickly prepared at home.
• The ingredients include shredded chicken, onion, wheat flour, and milk. The preparation method is detailed step-by-step, making it easy to make.

Content

This summary was created using artificial intelligence. While this technology is designed to be helpful and accurate, it may contain errors or fail to capture all the important nuances of the article.

Who says burgers can only be made with shrimp or suckling pig? If you have leftover roast chicken from a previous meal, it can make a great burger filling. Check out this recipe, follow all the steps, and enjoy!

Mini pies are a classic appetizer that goes well as part of a starter, but can also become a main course in no time. Do you think you can only eat them with shrimp or suckling pig inside? If you have leftover roast chicken, here's a great idea for filling them.

The Sabor Intenso page shared a recipe for rissoles. The dough is made from scratch and you'll see they're ready in no time. Follow the step-by-step instructions and enjoy!

Baked chicken rissoles

Ingredients: For the filling: 400g shredded roast chicken or 200g shredded roast chicken and a 200g sausage 350ml chicken roasting sauce 40g butter 1 chopped onion 125g all-purpose flour (type 55) ½ liter milk Black pepper Nutmeg Chopped parsley For the batter: 325ml milk 325ml water 120g butter 2 lemon zest Salt 450g all-purpose flour (type 55) For breading and frying: All-purpose flour (type 55) 3 eggs Breadcrumbs Olive oil or oil for frying.

Preparation method: 1. Make the filling. In a pan, heat the butter and onion over low heat. Stir and sauté. Also read: Alheira sausage in the air fryer without bursting: 3 recipes ready in 15 minutes.

2. Add the flour, stir, and gradually, stirring constantly, add the chicken sauce and milk. Finally, season with pepper and nutmeg, preferably freshly ground. Adjust the salt seasoning and, if the chicken sauce doesn't contain lemon, add a little lemon juice. Add parsley.

3. When it starts to bubble, turn off the heat and mix the chicken or the chicken and the sausage very well. Stir thoroughly and set aside.

In a wide saucepan, combine the water, milk, a pinch of salt, lemon zest, and butter. Once it begins to boil, reduce the heat and add the flour all at once. Stir well until the dough is smooth and forms a ball that pulls away from the bottom of the pan. Meanwhile, remove the lemon zest. When the dough no longer sticks to the pan, remove from the heat and let it rest for 20 minutes.

5. Sprinkle the work surface with flour. Place the dough on the flour and, as soon as you can, knead it until smooth. When it's lukewarm, cut the dough in half. Occasionally sprinkle the work surface with flour and roll out the dough with a rolling pin. In the center of the dough, place a generous spoonful of filling. Fold the dough over and, using a wide glass or a pastry cutter, cut out the shapes of small pies. Set the pies aside on a baking sheet sprinkled with flour. Repeat the process until all the ingredients are used.

6. Crack the eggs into a bowl and whisk well with a fork. Place the breadcrumbs in another bowl. Dip the hamburgers in the beaten egg and let the excess drip off. Finally, coat them in the breadcrumbs.

7. Fry the rissoles on both sides in hot olive oil or vegetable oil.

One of the best-selling ingredients in Portuguese cuisine, associated with elaborate dishes, now promises great practicality. Although its visual presentation is linked to gourmet dishes, this recipe is quite quick and simple. Discover here how to blend tradition and innovation.