In a food processor, add the chopped onion and garlic. Pulse a few times to chop them finely. Transfer the mixture to a small bowl and set aside. Add the roast chicken meat in batches in the same container of the food processor. Pulse a few times to chop it coarsely. Be careful not to over-process; you want finely chopped chicken, not puree. Transfer the mixture to a large bowl and set aside.

In a large saucepan, heat olive oil over medium heat. Sauté the finely chopped onions and garlic for about 5 to 10 minutes until they become translucent. Add the tomato paste and cook for an additional 2 minutes. Stir in the water, chicken bouillon, and pepper. Add the shredded chicken and chopped green onions to the saucepan and stir until well combined and the chicken is heated thoroughly. Taste the filling and adjust the seasoning if needed. Remove from heat and set aside.

For the dough, in a large, heavy pot over high heat, bring the milk, chicken bouillon, and mayonnaise to a boil. Add the sifted flour and stir continuously and vigorously until a smooth dough comes together and away from the sides of the pan as you stir for about 5 to 6 minutes. Turn the dough onto an electric stand mixer fitted with a paddle attachment and knead on medium-low speed until smooth and bouncy, ensuring there are no lumps; about 5 minutes. Transfer the dough to a lightly oiled bowl, turning it to coat the surface, and cover it with a clean kitchen towel. Alternatively, if you prefer, you can also make the dough by hand with the help of a dough scraper or rolling pin. Knead the dough until it becomes smooth and bouncy.

The coxinha dough is ready to knead when it unsticks from the pan and doesn't stick to your hands when nd doesn't cling to your hands when you pinch it.

Take a small portion of the dough (approximately 35g or depending on how big you want your coxinhas to be), and form a ball. Flatten the dough in your palm into a disc with a slight lip at the edges, creating a hollow in the middle. Be careful not to make it too thin, as it may tear when folding. Place about 1 teaspoon of cream cheese into the center of the dough. Add a scant tablespoon to 2 tablespoons of the prepared filling into the center of the dough.

This recipe yields medium-sized coxinhas. If you prefer larger coxinhas, use about 110g to 120g of dough for each coxinha. However, keep in mind that larger coxinhas will yield a smaller quantity, approximately 20 coxinhas since they are bigger. Enjoy your larger and more indulgent coxinhas!

Bring the edges of the dough disc together to cover the filling entirely. Pinch the edges together gently to seal the dough shut. Hold the dough-covered filling in one hand with the sealed edge facing up. Use your other hand to pinch and pull the top of the dough (opposite the sealed edge) to create a pointy tip. This will form a drumstick/teardrop-like shape.

If the top end of the drumstick is too long, gently break it to the desired length and fix it to look like a nice drumstick. Gently smooth the surface of the coxinha with your hands, making sure there are no cracks or openings where the filling could leak out during frying. Continue shaping coxinhas until you run out of dough and filling. If the dough breaks or tears while shaping the coxinhas, don't worry. Coxinha dough is very forgiving, much like playdough. You can simply patch it back together with your fingers and reshape it into a drumstick shape again.

In a small bowl, whisk 1 teaspoon of cornstarch with ½ cup of water. Microwave the mixture for about 2 minutes until the cornstarch cooks through and turns slightly slimy. Alternatively, heat it on the stovetop. Let the mixture cool slightly, then coat your hands with the cornstarch mixture. Coat each Coxinha with the cornstarch mixture, then coat them with breadcrumbs, ensuring they are evenly covered. Set the coated Coxinhas aside on a baking sheet and continue to cover all of them.

Heat oil in a large saucepan over medium heat. Aim for a temperature of around 350°F / 180°C. If you don't have a cooking thermometer, you can check the oil's readiness using a clean toothpick or a tiny ball of dough. When you drop the toothpick or dough into the hot oil, it should start fizzling immediately and rise to the top of the pan instantly, indicating that the oil is hot enough for frying.

When the oil is hot enough, deep fry the Coxinhas in batches bout 5 at a time) until they turn golden brown, about 5 to 6 minutes. Place the fried Coxinhas on a plate lined with paper towels to absorb excess oil. If you wish, you can keep your cooked coxinha warm in a 250°F/120°C oven while you continue with the rest.

Wait to make the dough until you finish the filling. It is easier to work with the dough when it's warm instead of cold, as it develops a crust when left sitting for too long. Additionally, keep the dough covered with a damp cloth or plastic wrap while shaping the Coxinhas to maintain its moisture and prevent it from drying out.