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Chicken Rissoles

1 cup chicken forcemeat 12 pimolas, finely chopped salt, pepper and onion juice 12 rounds of puff paste Mix forcemeat, chopped pimolas, salt, pepper and onion juice. Put a teaspoon of this mixture in the center of each puff paste round; brush the edges with water; fold edges together, making a half round; press edges together firmly; dip in crumbs, egg and crumbs, and fry in deep fat.