📝 About This Recipe
Rissóis de Carne are a cornerstone of Portuguese 'petiscos' culture, found in every pastelaria from Lisbon to Porto. These half-moon shaped delights feature a velvety, spiced meat filling encased in a unique cooked dough that becomes incredibly crispy when breaded and fried. They are the perfect marriage of a crunchy exterior and a melt-in-your-mouth interior, embodying the comforting soul of Portuguese home cooking.
🥗 Ingredients
The Meat Filling
- 500 grams Ground beef (lean or 80/20 mix)
- 2 tablespoons Olive oil (extra virgin)
- 1 Onion (medium, very finely minced)
- 2 Garlic cloves (minced)
- 1 tablespoon Tomato paste
- 200 ml Beef stock
- 2 tablespoons All-purpose flour (for thickening)
- 2 tablespoons Fresh parsley (finely chopped)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper
The Dough (Massa)
- 2 cups All-purpose flour (sifted)
- 2 cups Water
- 2 tablespoons Butter
- 1 strip Lemon peel (yellow part only)
- 1 teaspoon Salt
The Coating and Frying
- 3 Eggs (beaten with a splash of water)
- 2 cups Breadcrumbs (fine, dry breadcrumbs)
- 500 ml Vegetable oil (for deep frying)
👨🍳 Instructions
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1
Start with the filling: Heat olive oil in a large skillet over medium heat. Sauté the minced onion and garlic until translucent and fragrant, about 5 minutes.
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2
Add the ground beef to the skillet. Break it apart with a wooden spoon and cook until browned. Season with salt, pepper, and nutmeg.
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3
Stir in the tomato paste and cook for 2 minutes. Sprinkle the 2 tablespoons of flour over the meat and stir well to coat.
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4
Gradually pour in the beef stock while stirring constantly. Simmer for 5-7 minutes until the mixture thickens into a creamy, ragu-like consistency. Stir in the parsley, remove from heat, and let it cool completely.
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5
For the dough: In a medium saucepan, combine water, butter, salt, and the strip of lemon peel. Bring to a rolling boil.
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6
Once boiling, remove the lemon peel. Dump all the flour at once into the boiling water. Stir vigorously with a wooden spoon over low heat.
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7
Continue stirring for 2-3 minutes until the dough forms a ball and pulls away cleanly from the sides of the pan. The dough should be smooth and slightly heavy.
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8
Turn the hot dough onto a floured surface. Let it cool for just a few minutes until handleable, then knead it briefly until perfectly smooth.
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9
Roll out a portion of the dough with a rolling pin until it is about 2-3mm thick. Do not make it too thin or it will burst.
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10
Place a small tablespoon of the cooled meat filling onto the dough. Fold the dough over the filling to create a half-moon shape.
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11
Use a circular pastry cutter or the rim of a glass to press down and seal the edges, cutting the rissol away from the rest of the dough. Repeat until all dough and filling are used.
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12
Prepare two bowls: one with the beaten eggs and one with breadcrumbs. Dip each rissol into the egg, then coat thoroughly with breadcrumbs.
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13
Heat vegetable oil in a deep pan to 180°C (350°F). Fry the rissóis in batches of 3 or 4 until they are a deep golden brown, about 2 minutes per side.
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14
Drain on paper towels and allow to rest for 5 minutes before serving to ensure the filling isn't too hot.
💡 Chef's Tips
The filling must be completely cold before assembling, otherwise the steam will tear the dough. If the dough feels too sticky while rolling, lightly flour your work surface and rolling pin. Ensure the edges are firmly pressed together; any gap will cause the filling to leak into the frying oil. You can freeze these after breading but before frying; just fry them directly from frozen for an extra minute. For a richer filling, you can add a finely chopped hard-boiled egg or a few olives to the meat mixture.
🍽️ Serving Suggestions
Serve as a classic 'entrada' (appetizer) alongside a chilled glass of Vinho Verde. Pair with 'Arroz de Feijão' (Portuguese bean rice) and a simple tomato salad for a full meal. Offer a small bowl of spicy Piri-Piri oil on the side for those who like a kick. They are equally delicious at room temperature, making them perfect for picnics or parties. Serve with a wedge of lemon to squeeze over the crispy exterior just before eating.