Go Back
Rissol de carne plated.

Rissois de Carne

Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 4 minutes
Servings: 30 Rissois
Course: Appetizer
Cuisine: Portuguese
Ingredients Method

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

Method
 

Dough
  1. At medium-high heat, add water, margarine, and salt into a non-stick pan.
  2. Once the margarine has melted and the water begins to boil, turn off the heat and stir in sifted flour.
  3. Continuously stir mixture with a wooden spoon.
  4. When the mixture starts to combine, transfer the dough onto a lightly floured surface.
  5. Quickly knead the dough until it forms into a ball. Careful the dough will be hot.
  6. Cover the dough and set aside.
Filling
  1. At medium heat, saute onions and garlic in olive oil. Stir frequently, until onions become translucent.
  2. Add tomato paste and stir until onions and garlic are evenly coated.
  3. Stir in meat.
  4. Once the meat is almost done cooking, add parsley, nutmeg, pepper, and salt. Stir until combined.
  5. Turn down the heat to low and stir in the egg (or tofu). The meat mixture should begin to stick together.
  6. 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
  1. Roll dough on a floured surface until it is approximately 1/8-inch thick.
  2. Using a round cookie cutter or the rim of a cup, cut circles into the dough.
  3. 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.
  4. Place the meat in the circle-cut dough.
  5. Fold the dough over the meat to create half circles and pinch the dough shut so the filling does not spill out.
  6. Repeat until there is no more filling left.
Breading and Frying
  1. At high heat, place oil in a deep fryer or a deep pan, enough that the rissois will be fully submerged in oil.
  2. 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.
  3. Place bread crumbs in a separate bowl.
  4. Fully submerge the rissois in the wet batter. Make sure it is completely and evenly battered.
  5. Take the rissois out of the wet batter and transfer them into the bread crumbs. Make sure there is no excess batter before transferring.
  6. Once the rissois are evenly coated in bread crumbs, transfer into the hot oil.
  7. Fry the rissois until they are a deep golden-brown colour, approximately 1-2 minutes, flipping them halfway.
  8. Remove rissois and place onto a paper-lined tray to absorb the excess oil.
  9. Best served warm.