FreeFree recipe · 12 Brazilian Party Snacks
Brazilian Chicken-Stuffed Potato Bread Rolls
Pão de batata is a soft Brazilian potato bread roll; these party-size buns are stuffed with savory chicken.
- Yield
- 48 pieces
- Prep
- 50 min
- Cook
- 25 min
- Resting / chilling
- 1 h 5 min
- Total time
- 2 h 20 min
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Ingredients
- 420 g wheat flour for the dough
- 200 g cooked mashed potato, cool and dry
- 180 ml lukewarm whole milk for the dough
- 35 g unsalted butter for the dough
- 7 g instant dry baker’s yeast
- 25 g sugar for the dough
- 7 g salt for the dough
- 190 g cooked shredded chicken
- 50 g finely chopped onion for the filling
- 15 ml vegetable oil for the filling
- 20 g tomato paste for the filling
- 10 g chopped parsley for the filling
- 3 g salt for the filling
- 1 un egg yolk for brushing
Method
- Sauté the onion in the oil for 5 minutes, until translucent.
- Add the fully cooked chicken, tomato paste, salt and parsley, and stir until moist with no loose liquid; let cool.
- Combine flour, cool dry mashed potato, yeast, sugar, milk, butter and salt and knead for 10 minutes, until soft and elastic.
- Cover and let rise for about 45 minutes, until airy.
- Divide the dough into 48 portions, flatten into discs and add cooled filling to the center.
- Seal tightly underneath and roll into small buns; each unbaked piece should weigh about 20 to 25 g.
- Arrange on a baking tray with space and brush with egg yolk.
- Proof for another 20 minutes and preheat the oven to 180 °C (350 °F).
- Bake for 20 to 25 minutes, until soft, set and golden brown.
- Transfer the buns gently to a wire rack.
- Serve warm with the filling fully heated through.
Presentation
Arrange golden buns on a platter without piling them up.
Suggested pairing
Herb sauce or homemade mayonnaise made with pasteurized egg.
Storage
Refrigerate baked rolls sealed at 4 °C (40 °F) or below for up to 2 days; reheat the center before serving.
Make ahead
Freeze fully baked and cooled rolls individually on a tray, then pack well for up to 2 months. Reheat straight from frozen in a 170 °C (340 °F) oven for about 15 to 20 minutes until the chicken filling is hot throughout.
Food safety
Use fully cooked chicken and cool the filling before shaping. Contains gluten, milk and egg. Keep chicken and dairy at 4 °C (40 °F) or below; handle hot ovens safely.
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