Ingredients:
* 1 1/4 cup milk
* 2 1/4 cups flour
* 2 tablespoons butter
* 3/4 teaspoons salt
* 1/2 pound chicken breasts
* 1 cup minced onion
* 2 cloves garlic
* 1/2 cup finely diced red bell pepper
* 1 cube chicken bouillon
* 2 tablespoons flour
* 1/3 cup milk
* 1/4 cup grated mozzarella cheese
* 1/4 cup grated cheddar cheese
* 2 tablespoons grated parmesan
* Salt and pepper to taste
* 2 eggs
* 1 1/2 cups bread crumbs
* Vegetable oil for frying
Directions :
Place milk, butter, and 1/2 teaspoon salt in a small saucepan. Bring just to a boil, then slowly stir in the
flour with a wooden spoon until you have a stiff batter.Continue to stir over heat for 2-3 minutes more,
until well mixed, then remove from heat and set aside to cool.Place the chicken breasts in a larger
saucepan and cover with water or chicken stock. Cover, bring to a gentle boil and poach chicken until just
cooked through, about 15 minutes. Remove from heat and let cook, reserving cooking liquid.Shred chicken
into very small pieces when cool enough to handle (you can use a food processor with the plastic blade for
this).Cook the onion, garlic, and bell pepper in a couple of tablespoons of vegetable oil until
soft and fragrant.Add the shredded chicken to the vegetables with 1 cup of the reserved chicken liquid
and the cube of chicken bouillon. Cook, stirring, until most of the water is absorbed or evaporated.Stir
in 2 tablespoons of flour and cook for 1 minute. Stir in the milk and cook until mixture is thickened and
creamy. Remove from heat and stir in the cheeses. Season with salt and pepper to taste.Knead the milk and
flour dough lightly on a countertop, adding a little more flour if necessary, until smooth. Pinch off a small
piece and roll it on a lightly floured surface into a 4 inch circle (about 2 mm thick). Continue with
remaining dough, stacking circles as you go. Or roll out half the dough into a large rectangle and cut
circles, repeating with the other half.Place about 1 tablespoon of the chicken mixture inside each circle
of dough, and fold in half to close. Seal edges firmly.In a shallow bowl, whisk the eggs together with a
1/2 teaspoon salt and 1/2 teaspoon sugar. Place the bread crumbs in another shallow bowl.Dip each pastry
into the egg wash, and then into the bread crumbs. Set aside on a plate.Heat 2 inches of oil in a heavy bottomed skillet to 350 degrees.Fry the risoles in batches until golden brown. Drain on paper towels.
Serve warm.
