Rissole à la Dauphine

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.

 

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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.

If you don't have one, you can use a fork to seal the edges.

 

Rissole à la Dauphine

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

 

Each Sunday I will publish a video featuring a place to visit, a restaurant or a recipe.

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5 from 5 votes
Rissole à la Dauphine

Rissole à la Dauphine
Prep Time
40 mins

Cook Time
30 mins

resting time
2 hrs

Total Time
1 hr 10 mins

 

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.
Course:

Appetizer
Cuisine:

French
Keyword:

French food, rissole, Starters
Servings: 10 pastries
Calories: 465 kcal

Ingredients
Option with Brioche dough
  • 250
    ml
    water
  • 40
    gr
    melted butter
  • 1
    egg
  • 450
    gr
    flour
  • 1.5
    tsp
    salt
  • 1
    pkg
    bread yeast
Option with Lining Dough
  • 250
    gr
    flour
  • 150
    gr
    butter at room temperature
  • 1
    egg
  • 2
    tbsp
    water
  • 1
    tsp
    salt
Beef filling
  • 350
    gr
    beef
  • 1
    onion
  • 1
    clove
    garlic
  • 2
    tsp
    cumin seeds
  • 2
    tsp
    Provencal herbs
  • 1
    tsp
    lemon zest
  • 2
    tsp
    salt
  • 2
    tbsp
    olive oil
  • 1
    lt
    oil for frying

Instructions
Make the dough
  1. 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

  2. For the lining dough, mIx all the ingredients

    Mix all the ingredients
  3. Wrap in a cling foil and let it rest in the fridge for 2 hours

    cover with cling foil
Prepare the filling
  1. In a pan pour some olive oil and cumin seed and let it roast for a minute

    olive oil and cumin seeds
  2. Add crushed garlic and chopped onion and stir-fry until colored

  3. Add the minced meat and mix

    Add the minced meat
  4. Add the herbs provencal

    Add some Provencal herbs
  5. Once ready let it cool down and store in the fridge if not used immediately

Prepare the rissole
  1. Roll the dough

    roll the dough
  2. Cut a circle

    cut a circle
  3. Brush the edge of the pastry with egg wash

    Brush the edge of the pastry
  4. Place 1 tablespoon of the filling in the center of the pastry

    place the filling in the center
  5. Fold the pastry and seal the edges

    close the mould
  6. If you don't have a mold you can use a fork to press the edges down

    If you don't have a mold use a fork
  7. It should make 10

Frying them
  1. Fry the rissole in hot oil

  2. Place them on a kitchen paper to absorb the oil

    Place the rissole on a paper to dry
  3. To serve sprinkle with some parsley to give some color 

    Rissole à la Dauphine

Recipe Notes

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.

PIN FOR LATER
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.

  10 comments for “Rissole à la Dauphine

  1. 24th May 2018 at 8:05 am

    Thank you for the step-by-step pictures! I am yet to try making pastry by myself so always on a look out fr recipes with instructions for that 🙂
    I can make a vegetarian version of these with soya mince or maybe bulgur!

    Thanks for sharing

    • Laura
      24th May 2018 at 12:55 pm

      You are welcome. Sounds great for a vegetarian version, you can use any fillings you would like

  2. 24th May 2018 at 8:08 am

    Superb, I love the idea of using a ravioli press to make rissoles… That filling sounds amazing!

    • Laura
      24th May 2018 at 12:53 pm

      Thanks, I would like to try with the filling of the Cornish pasty

  3. 24th May 2018 at 9:16 am

    These look so delicious also love your little ravioli gadget, what a great idea!

    • Laura
      24th May 2018 at 12:51 pm

      Thank you, I love it with all the different sizes, very useful

  4. 24th May 2018 at 9:51 am

    I have never heard of them but they look delicious! I’m glad you have shared a video too!

    • Laura
      24th May 2018 at 12:51 pm

      Thank you, yes the video is very helpful

  5. 24th May 2018 at 9:54 am

    These look so yum and I’m loving the filling. I’ll try this over one of the weekends for a family brunch.

    • Laura
      24th May 2018 at 12:50 pm

      Thanks, watch out they are addictive

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