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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:
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
Option with Brioche dough
Option with Lining Dough
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
- 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