Rissóis are dainty crescent-shaped turnovers from Portugal. Popular and available in many cafes and supermarkets. They are versatile and adaptable, made with different fillings. The most common one in Goa are the prawn rissóis. Today, I stuffed them with a succulent mixture of minced meat seasoned with onions and other spices. Perfect as a snack, starter or appetizer with a burst full of flavour balancing the crispy exterior with the moist hearty spicy filling. Watch these delightful golden parcels disappear as you serve them for your next family gathering or festive celebrations.
The process of making these rissóis is simple and easy. It begins with preparing the dough that comes together in no time with my simplified recipe. Filling can be made in advance and set aside to cool. Each turnover is stuffed with delicious meat and carefully sealed. Dipped in beaten eggs, dredged with breadcrumbs and deep fried until golden on both sides. These crispy treats are irresistibly tempting, loved and enjoyed by all.
The process of making these rissóis is simple and easy. It begins with preparing the dough that comes together in no time with my simplified recipe. Filling can be made in advance and set aside to cool. Each turnover is stuffed with delicious meat and carefully sealed. Dipped in beaten eggs, dredged with breadcrumbs and deep fried until golden on both sides. These crispy treats are irresistibly tempting, loved and enjoyed by all.
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Goan Meat Rissóis (Rissóis de Carne)
(Makes 16)
Ingredients for coating and frying:
2 eggs (lightly beaten)
2 cups breadcrumbs
oil for deep frying
Ingredients for Meat Filling:
1/4 kg minced meat (beef or mutton)
1 onion (chopped)
2 green chillies (chopped)
1 tomato (chopped)
4 cloves of garlic (finely minced)
1/2-inch piece of ginger (grated)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/4 teaspoon cumin powder
1/4 teaspoon clove powder
1/2 teaspoon cinnamon powder
1/4 teaspoon pepper powder
1 tablespoon vinegar
2 tablespoons oil
handful coriander leaves (chopped)
1/2 cup water
salt
Method:
Season mince with salt and vinegar.
Heat oil in a pan, add onion and sauté till light brown.
Then add garlic, ginger and fry for a few seconds. The tomato goes in next. Cook until soft and pulpy. Add the spice powders and saute for few seconds before adding the mince. Break the mince down with the cooking spoon and blend well with the spices. Once the mince changes colour, add water. Cover and cook on medium heat till all the moisture evaporates and mixture absolutely dry. Check for seasoning. Shut off the flame and sprinkle coriander leaves.
Alternatively, you can brown the meat first in its own fat omitting the use of oil and then add onion. Follow as above.
Transfer the filling in a sieve set over a bowl to drain off any excess fat. Ensure that filling is at room temperature before assembling.
Ingredients for Dough:
1 cup water
1 tablespoon butter
1 cup white flour
1/2 teaspoon salt
Preparing the Dough:
In a saucepan, bring water to a boil with butter and salt.
Lower heat, sprinkle flour and stir continuously, till the flour comes together as a ball. Shut off the flame.
Method:
Place the ball onto a rolling board and knead lightly. Divide into 5 equal balls.
Roll each ball into a large circle, around 1/8-inch thick. Using a 3.5-inch round cutter, cut into rounds. Place a spoonful of filling in each round, moisten edges with water and fold over to form a semi circle.
Heat oil in a deep frying pan on medium flame.
Place breadcrumbs in a bowl with a spoon. Dip rissóis in beaten egg then into the breadcrumbs. Use the spoon to coat the rissóis. Deep fry in batches till golden brown. They brown very fast so ensure that the oil is not very hot.
Drain on an absorbent paper towel and serve.
To read click here: Copyright & Privacy Policy
Goan Meat Rissóis (Rissóis de Carne)
(Makes 16)
Ingredients for coating and frying:
2 eggs (lightly beaten)
2 cups breadcrumbs
oil for deep frying
Ingredients for Meat Filling:
1/4 kg minced meat (beef or mutton)
1 onion (chopped)
2 green chillies (chopped)
1 tomato (chopped)
4 cloves of garlic (finely minced)
1/2-inch piece of ginger (grated)
1/4 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/4 teaspoon cumin powder
1/4 teaspoon clove powder
1/2 teaspoon cinnamon powder
1/4 teaspoon pepper powder
1 tablespoon vinegar
2 tablespoons oil
handful coriander leaves (chopped)
1/2 cup water
salt
Method:
Season mince with salt and vinegar.
Heat oil in a pan, add onion and sauté till light brown.
Then add garlic, ginger and fry for a few seconds. The tomato goes in next. Cook until soft and pulpy. Add the spice powders and saute for few seconds before adding the mince. Break the mince down with the cooking spoon and blend well with the spices. Once the mince changes colour, add water. Cover and cook on medium heat till all the moisture evaporates and mixture absolutely dry. Check for seasoning. Shut off the flame and sprinkle coriander leaves.
Alternatively, you can brown the meat first in its own fat omitting the use of oil and then add onion. Follow as above.
Transfer the filling in a sieve set over a bowl to drain off any excess fat. Ensure that filling is at room temperature before assembling.
Ingredients for Dough:
1 cup water
1 tablespoon butter
1 cup white flour
1/2 teaspoon salt
Preparing the Dough:
In a saucepan, bring water to a boil with butter and salt.
Lower heat, sprinkle flour and stir continuously, till the flour comes together as a ball. Shut off the flame.
Method:
Place the ball onto a rolling board and knead lightly. Divide into 5 equal balls.
Roll each ball into a large circle, around 1/8-inch thick. Using a 3.5-inch round cutter, cut into rounds. Place a spoonful of filling in each round, moisten edges with water and fold over to form a semi circle.
Heat oil in a deep frying pan on medium flame.
Place breadcrumbs in a bowl with a spoon. Dip rissóis in beaten egg then into the breadcrumbs. Use the spoon to coat the rissóis. Deep fry in batches till golden brown. They brown very fast so ensure that the oil is not very hot.
Drain on an absorbent paper towel and serve.
