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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.

 

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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

 

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Rissole à la Dauphine
Print Recipe
5 from 5 votes

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.
Prep Time40 mins
Cook Time30 mins
resting time2 hrs
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: French
Keyword: French food, rissole, Starters
Servings: 10 pastries
Calories: 465kcal

Ingredients

Option with Brioche dough

  • 1 cup water (250 ml)
  • 40 gr melted butter
  • 1 egg
  • 3 cup flour (450 gr)
  • 1.5 tsp salt
  • 1 pkg bread yeast

Option with Lining Dough

  • 1 1/2 cup flour (250 gr)
  • 2/3 cup butter at room temperature (150 gr)
  • 1 egg
  • 2 tbsp water
  • 1 tsp salt

Beef filling

  • 3 cups ground beef (350 gr)
  • 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

  • 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
    Mix all the ingredients
  • Wrap in a cling foil and let it rest in the fridge for 2 hours
    cover with cling foil

Prepare the filling

  • In a pan pour some olive oil and cumin seed and let it roast for a minute
    olive oil and cumin seeds
  • Add crushed garlic and chopped onion and stir-fry until colored
  • Add the minced meat and mix
    Add the minced meat
  • Add the herbs provencal
    Add some Provencal herbs
  • Once ready let it cool down and store in the fridge if not used immediately

Prepare the rissole

  • Roll the dough
    roll the dough
  • Cut a circle
    cut a circle
  • Brush the edge of the pastry with egg wash
    Brush the edge of the pastry
  • Place 1 tablespoon of the filling in the center of the pastry
    place the filling in the center
  • Fold the pastry and seal the edges
    close the mould
  • 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
  • It should make 10

Frying them

  • Fry the rissole in hot oil
  • Place them on a kitchen paper to absorb the oil
    Place the rissole on a paper to dry
  • To serve sprinkle with some parsley to give some color 
    Rissole à la Dauphine

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.

Reader Interactions

Comments

  1. 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

    Reply

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