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Food Busker - Brazilian Coxinhas

27 Sep 2017

Food Busker - Brazilian Coxinhas

Brazilian Coxinhas

Our fourth collaboration with The Food Busker is the Brazilian Coxinhas made with our farm fresh Mashed Potato! Our Mash team travelled to London to cook and serve these tasty treats to passersby and to see how much they would pay for them.

Ingredients:

  • 2 chicken breasts
  • maldon salt
  • 2 bay leaves
  • handful of thyme
  • 1 red chilli
  • 1 tomato
  • 1 onion, peeled and quartered
  • 2 carrots, peeled and quartered
  • 1 head of garlic, halved
  • 500ml of chicken stock

Filling Ingredients:

  • 1 onion, peeled and finely chopped
  • 1 clove of garlic, finely chopped
  • a handful of coriander, roughly chopped
  • 250g cream cheese
  • zest and juice of 1 lime
  • juice of 1/2 lemon
  • 1 red chilli, finely chopped
  • 1 jalapeno, finely chopped
  • 1 heaped teaspoon of paprika
  • 1 heaped teaspoon of cayenne pepper

Dough Ingredients:

  • Mash Direct Mashed Potato 200g (Click here for more info)
  • 1 teaspoon of salt
  • 25g of butter
  • 200g flour
  • iced water
  • 100 g of fresh breadcrumbs
  • vegetable oil for frying

Method:

Generously season the chicken breasts with salt. Place in a large pan and add the bay, thyme, chilli, tomato, onion, carrot, garlic and chicken stock. The chicken should be completely submerged, if not add more water. Place over a medium heat and slow poach, for approximately 20- 30 minutes until the chicken is completely cooked through.

Strain the stock and set aside as this will be used in the pastry.

Sauté the onion and garlic over a medium heat until soft, make sure they don't colour.

Allow the chicken to cool and then place in a food processor with the onion, garlic and the other filling ingredients. Pulse until a chunky paste is formed.

To make the dough, place the strained stock back into a saucepan over a medium heat, add the Mash Direct Mashed Potato and butter. Whisk until the butter is melted, then add the flour in 4 parts, stirring constantly. Keep stirring until the dough comes together and is smooth. wrap in clip film and allow to rest in the fridge for an hour.

To assemble, take golf ball size pieces of dough and roll into balls. Flatten out and place in the palm of your hand. Add a teaspoon of filling and seal at the top, forming a pear shape. Brush with water and cover with fresh bread crumbs.

Place the oil in a deep fat fryer or a deep pan with a thermometer attached. Heat the oil to a temperature of 190C. Fry several at a time, until golden brown on both sides, approximately 4 minutes.

Drain onto kitchen paper and serve immediately.

Equipment list:

  • scales
  • teaspoon measures
  • mixing bowls x 3
  • measuring jug
  • large saucepan
  • clingfilm
  • rolling pin
  • parchment
  • food processor
  • deep pasta pot
  • thermometer
  • kitchen rolls
  • cooling rack

 

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