Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 12
Filling
Dough
Coating
Frying
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; rolling pin; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Filling · About 17 min
- Soften onion in oil from 25 ml neutral oil, 100 g onion, chopped, 300 g cooked shredded chicken, 100 g cream cheese, 20 g parsley; mix with chicken, cheese and parsley, then cool.
Dough · About 15 min
- Boil stock and butter from 500 ml chicken stock, 40 g butter, 300 g plain flour; stir in flour and cook 2 minutes until a ball forms. Cool 15 minutes, knead smooth and divide into 12. Enclose filling and shape teardrops.
Check: Look for this result: a ball forms.
Fry · About 5 min
- Coat in 2 eggs, beaten, 180 g breadcrumbs. Fry in 1200 ml neutral oil at 175°C / 350°F in batches 4–5 minutes until golden and centre reaches 74°C / 165°F.
Check: Look for this result: golden and centre reaches 74°C / 165°F.
Tips
- Cool dough enough to handle before shaping around the filling.
- Judge Coxinha by the texture and doneness signs in its steps. Your pan and heat affect how long Coxinha takes to cook.
Substitutions
- Use cooked turkey instead of chicken.
Storage
- Get perishable Coxinha into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Coxinha within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Coxinha to 74°C / 165°F, stirring or turning it for even heating. When Coxinha is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Prepare the coating ingredients for Coxinha ahead and keep them separate. Apply the coating to Coxinha shortly before cooking. Fry Coxinha on the day of serving to keep the surface crisp. Keep perishable ingredients refrigerated throughout preparation.
FAQ
What matters most when making Coxinha?
Cool dough enough to handle before shaping around the filling.
What can I substitute in Coxinha?
Use cooked turkey instead of chicken.
Can I prepare Coxinha ahead?
Prepare the coating ingredients for Coxinha ahead and keep them separate. Apply the coating to Coxinha shortly before cooking. Fry Coxinha on the day of serving to keep the surface crisp. Keep perishable ingredients refrigerated throughout preparation.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
