by Andrea on August 23, 2011
My mother and that i designed a massive batch of rissois for Mo’s birthday earlier this weekend. Rissois are little goody filled pastries which are breaded and fried. Paradise. Consider them as pastries, turnovers, empanadas whatever talks to you. For that party we made the decision to create both a savory beef version along with a creamy shrimp version. Scrumptious!
I’m not likely to lie. These little suckers are time intensive, but you may make a large batch having a friend, freeze and fry up a couple of as you want. When you are to your groove and therefore are chatting away, this begins to go pretty rapidly.
Here’s the recipe for 60 rissois:
Dough
- 4 glasses of water
1.5 tablespoon of butter
1 boullion cube
3 tablespoons essential olive oil
4 glasses of flour
Add butter, bouillion cube, and essential olive oil towards the water. Provide a boil. Add flour and stir until all ingredients are combined. Remove stove and set dough on the floured surface to awesome.
Beef Filling (for roughly 30 rissois)
- 2 lbs of hamburger
3 cloves of garlic clove
3 tablespoons essential olive oil
1/2 cup water
1 tablespoon of minced garlic clove
Shrimp Filling (for roughly 30 rissois)
- 2 lbs of small shrimp
4 tablespoons essential olive oil
3 tablespoons flour
1/4 cup water
1 tablespoon of piri piri (hot sauce)
Warm essential olive oil on medium heat. Adding flour, constantly stirring. Once combined, add water and piri, still stirring. Once combined, add shrimp until it’s cooked. The mix ought to be creamy not very runny. Increase the water or flour to really make it thicker or thinner.
First result in the dough. Once it’s correctly combined, spread it on the floured surface to awesome. The dough at this time is going to be pretty chunky and coarse:
My mother then loves to knead them into smaller sized balls of dough:
Take every individual ball and knead before the dough is smooth. Then having a moving pin, roll the dough to around 1/8 inch thickness:
Next, give a tablespoon of filling. Within our situation we used the beef and shrimp fillings above. Understandably, you could do this whatever you wanted. In Portugal, cod filling is another popular choice:
Fold the dough within the filling, after which make use of a cup to chop one half moon pastry:
They may be like all of this arranged:
The next thing is to dunk the rissois within an egg wash adopted by tossing them in breadcrumbs. No photo of the step because our hands were eggy, however, you see what i mean. Here's what they appear like several layered in tupperware going to the freezer:
When you're prepared to fry them, defrost them and fry them in vegetable oil at medium heat. They'll turn goldeny scrumptious, which’s when you are aware they're done!