Method
Place the milk, butter and salt in a small saucepan. Bring to the boil, then slowly stir in the flour until you have a stiff batter. Continue to stir for 2–3 minutes over the heat then set aside.
Place the chicken breasts in a large saucepan and cover with water or stock. Cover, bring to a gently boil and poach the chicken until just cooked through, about 15 minutes. Remove from the heat and let cool reserving the liquid. Shred the chicken into small pieces enough to handle.
Cook the onion, garlic and pepper in a couple of tablespoons of oil until they are soft and fragrant. Add the shredded children with 240ml of reserved stock and a chicken stock cube. Cook, stirring, until most of the liquid has evaporated.
Stir in 2 tablespoons of flour and cook for 1 minute. Stir in the milk and cook until mixture is thicken and creamy. Remove from the heat and stir in the cheeses.
Knead the milk and flour dough. Pinch off a small piece of dough and roll into a 4 inch circle. Continue with the remaining dough – makes about 15 to 20.
Place about 1 tablespoon of the chicken mixture inside each circle of dough and fold in half to close, sealing the edges firmly. Dip each into the egg wash and then breadcrumbs.
Heat oil in a heavy skillet and fry the rissoles in batches until they are golden brown.