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
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.
Appetizer
French
French food, rissole, Starters
- 250
ml
water - 40
gr
melted butter - 1
egg - 450
gr
flour - 1.5
tsp
salt - 1
pkg
bread yeast
- 250
gr
flour - 150
gr
butter at room temperature - 1
egg - 2
tbsp
water - 1
tsp
salt
- 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
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.
PIN FOR LATER
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
You are welcome. Sounds great for a vegetarian version, you can use any fillings you would like
Superb, I love the idea of using a ravioli press to make rissoles… That filling sounds amazing!
Thanks, I would like to try with the filling of the Cornish pasty
These look so delicious also love your little ravioli gadget, what a great idea!
Thank you, I love it with all the different sizes, very useful
I have never heard of them but they look delicious! I’m glad you have shared a video too!
Thank you, yes the video is very helpful
These look so yum and I’m loving the filling. I’ll try this over one of the weekends for a family brunch.
Thanks, watch out they are addictive