Escoffier uses rissole as a generic term for starters which includes a filling made of salpicon wrapped in a pastry that can be of different kinds: brioche pastry without sugar, puff pastry or short pastry, usually, fried. Salpicon is a generic term for a mix of different ingredients minced and combined with a sauce.
I took this recipe from Auguste Escoffier famous book
Rissole à la Dauphine has a mix made with minced meat.
I tried to use a brioche pastry but the dough is very thick and you lose the taste of the fillings.
You can make the brioche with a bread machine.
So I prefer using a lining pastry and the filling made of minced meat flavored with herbs.
I prepare everything the day before and compose and fry them the same day.
I used a filling with mincemeat but you can use any other fillings you would like.
To make a perfectly shaped rissole I use a ravioli mold you can find here my amazon affiliate link.
Products from Amazon.com‹ ›
If you don't have one, you can use a fork to seal the edges.
This recipe was published in a video proposing 3 Spring Starters for a buffet with step by step organized cooking planning. You can find the video below.
These are the starters featured:
I was inspired by my visit to Auguste Escoffier Museum in Villeneuve Loubet and if you want to see the video you can find it HERE
French food, rissole, Starters
butter at room temperature
oil for frying
If you decide to use the brioche dough, you can make it in the bread machine or find the recipe Brioche without the bread machine
For the lining dough, mIx all the ingredients
Wrap in a cling foil and let it rest in the fridge for 2 hours
In a pan pour some olive oil and cumin seed and let it roast for a minute
Add crushed garlic and chopped onion and stir-fry until colored
Add the minced meat and mix
Add the herbs provencal
Once ready let it cool down and store in the fridge if not used immediately
Roll the dough
Cut a circle
Brush the edge of the pastry with egg wash
Place 1 tablespoon of the filling in the center of the pastry
Fold the pastry and seal the edges
If you don't have a mold you can use a fork to press the edges down
It should make 10
Fry the rissole in hot oil
Place them on a kitchen paper to absorb the oil
To serve sprinkle with some parsley to give some color
Calories 465 calories per serving
*Assuming 70% increase in calories for fried food
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
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