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Home » Ingredients » Meat Beef

Rissole à la Dauphine Appetizer For A Buffet

Published: Sep 27, 2020 · Modified: Apr 21, 2023. This post may contain affiliate links. Please read my disclosure policy.

Recipe Jump to Video
Rissole is a French fried hand pie with a filling generally made with minced meat cooked in a sauce. It is a perfect appetizer for a standing buffet, it can be made in advance and warmed up before serving. #yourguardianchef #appetizerrecipes #appetizersforparty #appetizerrecipeschristmas
Rissole is a French fried hand pie with a filling generally made with minced meat cooked in a sauce. It is a perfect appetizer for a standing buffet, it can be made in advance and warmed up before serving. #yourguardianchef #appetizerrecipes #appetizersforparty #appetizerrecipeschristmas
Rissole is a French fried hand pie with a filling generally made with minced meat cooked in a sauce. It is a perfect appetizer for a standing buffet, it can be made in advance and warmed up before serving. #yourguardianchef #appetizerrecipes #appetizersforparty #appetizerrecipeschristmas
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

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
preparing the lining dough

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
preparing the filling

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
  1. It should make 10
rissole laying on a tray ready to be fried

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 
frying the rissole

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.

If you don't have a mold use a fork

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
Escoffier's appetizers

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
Beef sausage hand pies

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.

Rissole à la Dauphine

📋 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 Time 40 minutes minutes
Cook Time 30 minutes minutes
resting time 2 hours hours
⏲️Total Time 1 hour hour 10 minutes minutes
Servings: 10 pastries
Print Rate SaveSaved!
Author: Laura Tobin

Ingredients
 
 

Option with Brioche dough

  • 1 cup fresh water
  • ¼ cup melted butter
  • 1 fresh eggs
  • 3 ½ cup flour
  • 1.5 teaspoon salt
  • 1 pkg yeast 2 tsp

Option with Lining Dough

  • 2 cup flour
  • ⅔ cup butter at room temperature
  • 1 fresh eggs
  • 2 tablespoon fresh water
  • 1 teaspoon salt

Beef filling

  • 12 oz ground beef
  • 1 onion
  • 1 clove peeled garlic cloves
  • 2 teaspoon cumin seeds
  • 2 teaspoon Provencal herbs
  • 1 teaspoon lemon zest
  • 2 teaspoon salt
  • 2 tablespoon olive oil
  • 1 extra egg for brushing
  • vegetable oil for frying
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Equipment

  • KitchenAid Mixer
  • Measuring mugs
  • All-Clad Fry Pan
  • Silicone Pastry Mat
  • Rolling pin
  • Ravioli dumplings mould
  • Deep Fryer
Looking for kitchen gadget gifts?
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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
    1 cup fresh water, ¼ cup melted butter, 1 fresh eggs, 3 ½ cup flour, 1.5 teaspoon salt, 1 pkg yeast
    make the dough in the bread machine
  • For the lining dough, mix all the ingredients
    2 cup flour, ⅔ cup butter at room temperature, 1 fresh eggs, 2 tablespoon fresh water, 1 teaspoon salt
  • 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
    2 tablespoon olive oil, 2 teaspoon cumin seeds
  • Add crushed garlic and chopped onion and stir-fry until colored
    1 onion, 1 clove peeled garlic cloves
  • Add the minced meat and mix
    12 oz ground beef
  • Add the herbs Provencal, the lemon zest, the salt and keep cooking
    2 teaspoon Provencal herbs, 1 teaspoon lemon zest, 2 teaspoon salt
  • 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
    1 extra egg for brushing
  • 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
    vegetable oil for frying
  • Place them on a kitchen paper to absorb the oil
  • Serve them warm and sprinkle some parsley to give some color 

Video

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Notes

  • You can use any pastry but the pastry in this recipes remains crispy and does not overwhelm the flavor of the filling
  • Leave the dough to rest at least 2 hours or overnight
  • You can use any filling you like but make sure it is not too liquid otherwise it will leak while frying
  • When you close the rissole, make sure most of the air is gone
  • You can bake them if you prefer. The cooking time will depend on the pastry you are using. Brush them with egg wash to give them color 

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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Reader Interactions

Comments

  1. Ashima

    May 24, 2018 at 8:05 am

    5 stars
    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
    • Laura

      May 24, 2018 at 12:55 pm

      You are welcome. Sounds great for a vegetarian version, you can use any fillings you would like

      Reply
  2. Brian Jones

    May 24, 2018 at 8:08 am

    5 stars
    Superb, I love the idea of using a ravioli press to make rissoles... That filling sounds amazing!

    Reply
    • Laura

      May 24, 2018 at 12:53 pm

      Thanks, I would like to try with the filling of the Cornish pasty

      Reply
  3. Emily

    May 24, 2018 at 9:16 am

    5 stars
    These look so delicious also love your little ravioli gadget, what a great idea!

    Reply
    • Laura

      May 24, 2018 at 12:51 pm

      Thank you, I love it with all the different sizes, very useful

      Reply
  4. Priya Shiva

    May 24, 2018 at 9:51 am

    5 stars
    I have never heard of them but they look delicious! I'm glad you have shared a video too!

    Reply
    • Laura

      May 24, 2018 at 12:51 pm

      Thank you, yes the video is very helpful

      Reply
  5. Molly Kumar

    May 24, 2018 at 9:54 am

    5 stars
    These look so yum and I'm loving the filling. I'll try this over one of the weekends for a family brunch.

    Reply
    • Laura

      May 24, 2018 at 12:50 pm

      Thanks, watch out they are addictive

      Reply

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