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Rissoles
Rissoles are fried or baked dishes, composed of a flour dough or pastry sheets (such as shortcrust or puff pastry), which is usually stuffed with meat, fish, vegetables or fruits, and sometimes spices. The preparation of rissoles can vary greatly from region to region, and there are many variations around the world.
Ingredients for the dough:
2 cups of flour
1/2 cup lukewarm water
1/4 cup vegetable oil
1/2 teaspoon of salt
Ingredients for the filling (example)
200 g of pork
200 veal
2 onions
.3 cloves of garlic
1 teaspoon of cumin
Salt pepper
1 egg yolk
Preparation of the dough:
Mix flour, warm water, vegetable oil and salt to form a dough. Knead until you obtain a homogeneous texture. Let the dough sit for about 30 minutes.
Roll out the dough.
Divide the dough into small balls and roll out each ball into a thin circle with a cookie cutter.
Preparing the filling:
Chop the meats with a medium grill.
Salt, pepper.
Add finely chopped onions, garlic and cumin to the meat.
Mix well.
Cook the preparation for 5 minutes in a pan over low heat.
Preheat the oven to 200°C.
Place a portion of the filling in the center of each dough circle.
Wet the edges with water.
Fold the dough over the filling to form a half-moon,
Then seal the edges by pressing with your fingers or a fork.
Brown the top of each turnover with egg yolk diluted in a little water.
Cook for 20 minutes until the rissole is golden brown.
Coucy rissoles can be cooked in frying oil.
At the end of cooking, remove excess oil on absorbent paper.
Serve the rissoles hot with sauces, salads or other accompaniments of your choice. You can also explore other variations by adjusting the filling according to your preferences.
There are many variations of rissoles, and ingredients and preparation methods can vary depending on regional culinary traditions. Here are some examples of rissoles varieties:
Meat Rissole: As mentioned earlier, this usually involves ground meat, spices, wrapped in dough and fried.
Chicken rissole: Similar to meat rissole, but with chicken as the main ingredient.
Fish rissole: Prepared with fish as the main ingredient, sometimes mixed with potatoes or other ingredients.
Vegetable Rissole: A vegetarian option that can include a variety of vegetables, such as potatoes, carrots, peas, etc.
Mushroom rissole: A vegetarian or non-vegetarian variation, where the filling mainly consists of mushrooms.
Sweet Apple Rissole: A sweet version of rissole with a topping of apples, cinnamon and sugar.
Seafood Rissole: Uses seafood, such as shrimp, crabs, or mussels, as the main ingredients.
Indonesian Rissole: A specialty of Indonesian cuisine, rissoles can be filled with spicy beef, vegetables, hard-boiled eggs, and then breaded and fried.
Portuguese Rissole: Portuguese cuisine also features rissoles, often filled with ground meat and traditional seasonings.
Brazilian Rissole: In Brazil, rissoles are sometimes called "coxinha" and can be filled with chicken, shrimp, or other ingredients.
Ingredients and recipes can vary greatly from region to region. It is always interesting to explore different culinary cultures to discover the variations of this delicious dish.
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Rissoles are fried or baked dishes, composed of a flour dough or pastry sheets (such as shortcrust or puff pastry), which is usually stuffed with meat, fish, vegetables or fruits, and sometimes spices. The preparation of rissoles can vary greatly from region to region, and there are many variations around the world.
Ingredients for the dough:
2 cups of flour
1/2 cup lukewarm water
1/4 cup vegetable oil
1/2 teaspoon of salt
Ingredients for the filling (example)
200 g of pork
200 veal
2 onions
.3 cloves of garlic
1 teaspoon of cumin
Salt pepper
1 egg yolk
Preparation of the dough:
Mix flour, warm water, vegetable oil and salt to form a dough. Knead until you obtain a homogeneous texture. Let the dough sit for about 30 minutes.
Roll out the dough.
Divide the dough into small balls and roll out each ball into a thin circle with a cookie cutter.
Preparing the filling:
Chop the meats with a medium grill.
Salt, pepper.
Add finely chopped onions, garlic and cumin to the meat.
Mix well.
Cook the preparation for 5 minutes in a pan over low heat.
Preheat the oven to 200°C.
Place a portion of the filling in the center of each dough circle.
Wet the edges with water.
Fold the dough over the filling to form a half-moon,
Then seal the edges by pressing with your fingers or a fork.
Brown the top of each turnover with egg yolk diluted in a little water.
Cook for 20 minutes until the rissole is golden brown.
Coucy rissoles can be cooked in frying oil.
At the end of cooking, remove excess oil on absorbent paper.
Serve the rissoles hot with sauces, salads or other accompaniments of your choice. You can also explore other variations by adjusting the filling according to your preferences.