Rissole à la Dauphine Appetizer For A Buffet

Rissole is a meat patty enclosed in a pastry and fried. Originating in France, it is a small hand pie filled with minced meat cooked with spices and herbs. It is a perfect appetizer for a standing buffet. It can be made in advance and warmed up before serving.

Jump to:

• What is a Rissole
• What pastry to use
• Ingredients for the pastry
• Ingredients for the filling
• Making the lining dough
• Prepare the filling
• Prepare the rissole
• Frying them
• Making perfect shapes
• Who is Auguste Escoffier
• More recipes from Escoffier's book
• More pies you would like
• 📋 Rissole à la Dauphine

What is a Rissole

Rissoles are the equivalent of Spanish empanadas or deep-fried turnover.

Auguste Escoffier, the king of French Chefs, 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's famous book Guide to the Fine Art of Cookery.

Rissole à la Dauphine has a filling made with minced meat.

What pastry to use

No specific pastry is required for this recipe, so you can use what you prefer. However, I tried to use a brioche pastry, but the dough is very thick, and you lose the taste of the fillings.

So I prefer using a lining pastry which is lighter and remains crispy. I made a salpicon with minced beef flavored with herbs for the filling.

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.

As a dip, I used fresh tomato sauce cooked with some basil.

Ingredients for the pastry

For the pastry you need the following ingredients:

• 2 cup flour
• ⅔ cup butter at room temperature
• 1 fresh eggs
• 2 tbsp fresh water
• 1 tsp salt

Ingredients for the filling

For the filling, I used:

• Minced beef: you can also use pork or lamb
• Garlic and onion
• Spices: I used herbs provencal and Cumin, but you can use any herbs you would like
• Olive oil and salt for seasoning

Making the lining dough

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

Prepare the filling

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

Prepare the rissole

1. Roll the dough
2. Cut a circle
3. Brush the edge of the pastry with egg wash
4. Place 1 tablespoon of the filling in the center of the pastry
5. Fold the pastry and seal the edges
6. If you don't have a mold you can use a fork to press the edges down

7. It should make 10

Frying them

1. Fry the rissole in hot oil
2. Place them on kitchen paper to absorb the oil
3. To serve, sprinkle with some parsley to give some color 

Making perfect shapes

Shaping the pastry can be tricky, so to make a perfectly shaped rissole, I use a ravioli mold you can find here on my amazon affiliate link.

If you don't have one, you can cut the round shape with glass and use a fork to seal the edges.

Who is Auguste Escoffier

Auguste Escoffier is defined as the chef of the royal and the royal of the chefs.

Born in 1845 here in Villeneuve Loubet, he revolutionized French cuisine during his 60 years of career. He modernized and simplified French Haut cuisine from the Savoy, Riz, and Carlton in London, Paris, and Monaco. His book Le Guide Culinaire is still a reference for chefs worldwide.

I went to visit his Culinary Museum, and if you are interested, you can find the video here.

More recipes from Escoffier's book

• Gougère Bourguignonne
• Bouchée à la Rein

More pies you would like

Here are some other beef pies you will find in my blog:

• Beef sausage hand pie
• Fried panzerotti
• Brioche sausage roll
• Beef pie with Marsala wine
• Ham Spread Terrine With Cognac

If you are making these Rissole à la Dauphine leave your comment below, I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, or sign up to my newsletter.