Rissois de Carne
Ingredients
Dough
- 1 cup water
- 3 tbsp margarine
- pinch of salt
- 2 cups flour sifted
Filling
- 1 1/2 tbsp olive oil
- 1 large onion diced
- 3 cloves of garlic minced
- 1 tsp tomato paste
- 350 g ground meat beef
- 2 tsp fresh parsley finely chopped
- Nutmeg to taste
- Pepper to taste
- Salt to taste
- 1 egg or 1/4 cup of silken tofu
- 3 tbsp flour
Breading
- 1 cup flour
- 1/2 cup milk
- 1/2 cup water
- 2 tsp garlic powder
- 2 tsp onion powder
- pinch of salt
- Bread crumbs
- Vegetable oil
Instructions
Dough
- At medium-high heat, add water, margarine, and salt into a non-stick pan.
- Once the margarine has melted and the water begins to boil, turn off the heat and stir in sifted flour.
- Continuously stir mixture with a wooden spoon.
- When the mixture starts to combine, transfer the dough onto a lightly floured surface.
- Quickly knead the dough until it forms into a ball. Careful the dough will be hot.
- Cover the dough and set aside.
Filling
- At medium heat, saute onions and garlic in olive oil. Stir frequently, until onions become translucent.
- Add tomato paste and stir until onions and garlic are evenly coated.
- Stir in meat.
- Once the meat is almost done cooking, add parsley, nutmeg, pepper, and salt. Stir until combined.
- Turn down the heat to low and stir in the egg (or tofu). The meat mixture should begin to stick together.
- Add flour in a tablespoon at a time and stir until the meat mixture begins to bind together. You should be able to roll the meat into balls without it falling apart.
Assembly
- Roll dough on a floured surface until it is approximately 1/8-inch thick.
- Using a round cookie cutter or the rim of a cup, cut circles into the dough.
- Using your hands or a 1 tsp cookie scoop, scoop out the meat mixture. Roll in between your hands until it creates a 1-inch ball.
- Place the meat in the circle-cut dough.
- Fold the dough over the meat to create half circles and pinch the dough shut so the filling does not spill out.
- Repeat until there is no more filling left.
Breading and Frying
- At high heat, place oil in a deep fryer or a deep pan, enough that the rissois will be fully submerged in oil.
- For the wet batter, whisk flour, non-dairy milk, water, salt, and garlic and onion powder in a bowl until fully combined. You can also substitute the wet batter with a couple of beaten eggs.
- Place bread crumbs in a separate bowl.
- Fully submerge the rissois in the wet batter. Make sure it is completely and evenly battered.
- Take the rissois out of the wet batter and transfer them into the bread crumbs. Make sure there is no excess batter before transferring.
- Once the rissois are evenly coated in bread crumbs, transfer into the hot oil.
- Fry the rissois until they are a deep golden-brown colour, approximately 1-2 minutes, flipping them halfway.
- Remove rissois and place onto a paper-lined tray to absorb the excess oil.
- Best served warm.