FreeFree recipe · 12 Brazilian Party Snacks
Brazilian Beef Rissoles
Brazilian risoles are small half-moon pastries made with cooked dough, filled, breaded and fried; this version uses savory ground beef.
- Yield
- 50 pieces
- Prep
- 1 h
- Cook
- 25 min
- Resting / chilling
- 30 min
- Total time
- 1 h 55 min
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Ingredients
- 350 ml whole milk for the dough
- 250 ml water for the dough
- 35 g unsalted butter for the dough
- 5 g salt for the dough
- 360 g wheat flour for the dough
- 15 ml vegetable oil for the filling
- 320 g ground beef
- 80 g finely chopped onion
- 8 g chopped garlic
- 25 g tomato paste
- 5 g salt for the filling
- 2 g ground black pepper
- 12 g chopped parsley
- 1 un egg for breading
- 120 ml milk for breading
- 200 g breadcrumbs
- 1,500 ml vegetable oil for deep-frying
Method
- Cook the beef in the oil for 8 minutes, stirring to break it up, until no raw spots remain.
- Add the onion, garlic, tomato paste, salt and pepper and cook for 5 minutes, until the filling is dry and cohesive.
- Stir in the parsley and let the filling cool for 20 minutes.
- Heat the milk, water, butter and salt until the mixture comes to a boil.
- Add the flour all at once and cook, stirring constantly, for 3 minutes, until the dough pulls away from the bottom of the pan.
- Spread the dough on a clean work surface and let it cool for 10 minutes.
- Knead the dough while still warm until smooth and even.
- Roll the dough 2–3 mm thick, cut about 8 cm rounds, fill and fold into half-moons, sealing the edges well to make 50 pieces of about 20 to 25 g each.
- Whisk the egg with the milk, dip each risole in the mixture and coat evenly with breadcrumbs.
- Heat the oil in a deep pot to 170–175 °C (340–350 °F).
- Fry a few rissoles at a time for about 3 minutes, until golden and crisp; drain on a rack or paper towels.
Presentation
Arrange in rows on a platter with the half-moon shape visible, and avoid stacking while they are still very hot.
Suggested pairing
Spicy tomato sauce, mild mustard or an herb sauce.
Storage
After frying, refrigerate in a sealed container at 4 °C (40 °F) or below for up to 2 days. Reheat in an oven or air fryer until piping hot in the center.
Make ahead
Freeze the raw breaded rissoles on a tray without touching for about 2 hours; pack well and keep frozen for up to 3 months. Fry straight from frozen at 170 °C (340 °F) in small batches for about 4 to 5 minutes, until golden and fully heated through.
Food safety
Cook the ground beef completely. Contains gluten, milk and egg. Keep meat and dairy at 4 °C (40 °F) or below and never leave hot frying oil unattended.
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