Check off each step as you cook.

1. 01Make the filling.Heat the olive oil in a skillet over medium heat. Cook the onion for 6 minutes, then add garlic and tomato paste for 1 minute. Stir in chicken, parsley, pepper, and half the salt. Cook for 2 minutes, adding only a spoonful of stock if needed to loosen. Spread on a plate to cool.
2. 02Cook the dough.Bring the remaining stock, butter, and remaining salt to a boil in a saucepan. Reduce the heat and add all the flour at once. Stir firmly for 4–5 minutes until a smooth dough pulls away from the pan.
3. 03Cool and smooth.Spread the dough on a lightly oiled tray and let cool for about 20 minutes, until comfortable to touch. Knead briefly until smooth. Divide into 16 equal pieces for the base batch; divide the filling into the same number of portions.
4. 04Fill and shape.Flatten one dough piece into a disc in your palm, leaving the center a little thicker. Add a portion of chicken, bring the dough around it, and seal completely. Shape into a small pear or teardrop. Repeat, keeping unused dough covered.
5. 05Coat and chill.Beat the eggs with the measured water. Dip each croquette in egg, then breadcrumbs, covering the entire surface. Refrigerate on a tray for 30 minutes to firm the coating.
6. 06Fry in batches.Heat the frying oil to 340°F / 170°C. Lower in a few croquettes at a time and fry for about 6–8 minutes, turning carefully, until evenly golden and the center of the reheated chicken filling reaches 165°F / 74°C. Maintain the oil temperature between batches. Drain on a rack and let the hot filling cool briefly before serving.

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