Coxinha

— Method —

• In a medium saucepan, heat olive oil, then sauté garlic and onions until soft and brown. Add shredded chicken, salt, and paprika (or cayenne pepper). Mix to combine.
• Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
• In the same saucepan, add butter, chicken broth, and milk. Bring to a boil. Stir in flour until dough is formed.
• Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
• Pinch a piece of dough, about the size of a large egg, and roll into a ball. Using your hands, flatten the dough and spoon filling into the center. Wrap the dough into a pear shape ensuring there are no holes.
• Heat Oil to 180˚C, in a saucepan. Dredge the coxinha in egg and panko, then deep-fry till golden brown and cooked through.
• Drain on a towel, or wire rack.
• Serve it with chimichurri sauce

For the chimichurri sauce
(Chimichurri, classic Brazilian condiment)