Rissole à la Dauphine

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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.

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:

• Gougère Bourguignonne
• Rissole à la Dauphine
• Bouchée à la Rein

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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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. #yourguardianchef #appetizerrecipes #appetizersforparty #appetizerrecipeschristmas

Prep Time 40 minutes

Cook Time 30 minutes

resting time 2 hours

⏲️Total Time 1 hour 10 minutes

Servings: 10 pastries

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

US Customary – Metric

Option with Brioche dough

• 1 cup fresh water
• 1/4 cup melted butter
• 1 fresh eggs
• 3 1/2 cup flour
• 1.5 tsp salt
• 1 pkg yeast

Option with Lining Dough

• 2 cup flour
• 2/3 cup butter at room temperature
• 1 fresh eggs
• 2 tbsp fresh water
• 1 tsp salt

Beef filling

• 12 oz ground beef
• 1 onion
• 1 clove peeled garlic cloves
• 2 tsp cumin seeds
• 2 tsp Provencal herbs
• 1 tsp lemon zest
• 2 tsp salt
• 2 tbsp olive oil
• vegetable oil for frying

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Instructions

Make the dough

• 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
  

Prepare the filling

• 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
  

Prepare the rissole

• 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
  

Frying them

• 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 
  

Video

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Nutrition

Calories: 530kcal | Carbohydrates: 54g | Protein: 14g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 101mg | Sodium: 1234mg | Potassium: 204mg | Fiber: 2g | Vitamin A: 580IU | Vitamin C: 1.2mg | Calcium: 37mg | Iron: 4.6mg

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