📋 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.

Course Appetizer

Cuisine French

Keyword French food, rissole, Starters

Prep Time 40

Cook Time 30

resting time 2

Total Time 1 10

Servings pastries

Calories 530kcal

Author Laura Tobin

Equipment

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

US Customary - Metric

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
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

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