These are dainty turnovers served as appetizers. They can be made ahead, frozen and deep fried, when needed. The creamy moist cheesy filling makes these rissois truly addictive. This is definitely our family's favourite appetizer.
2 eggs (lightly beaten)
2 cups breadcrumbs
Oil for deep frying
Ingredients for Filling:
1 1/2 cup shrimps (cleaned and cut into small pieces)
1 large onion (finely chopped)
2 small green chillies (finely minced)
1 big clove of garlic (finely minced)
1/2 teaspoon pepper powder
1 tablespoon cornflour
1/4 cup milk
1/4 cup grated cheese
2 tablespoons of oil
Preparing the Filling:
In a pan, heat two tablespoons of oil and saute onion, green chillies and garlic. When onion is soft, add shrimps, salt and pepper powder. Mix cornflour with milk and add to the pan. Finally, stir in cheese. Allow mixture to cool while you prepare the dough.
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 flame.
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" thick. Using a 3.5" round cutter, cut into rounds. Place a teaspoon 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 rissois in beaten egg then into the breadcrumbs. Use the spoon to coat the rissois. Deep fry in batches till golden brown. They brown very fast so ensure that the oil is not very hot. Drain on absorbent paper towel and serve.