Skip to main content
Main

Rissoles in Pastry

A pastry-wrapped meat patty, filled with a cold meat cutlet mixture, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Meat and egg are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,432 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Rissoles in Pastry

Ingredients

Directions

Shape the rissoles

  1. Roll out the short pastry very thinly.

  2. Cut the pastry into strips 4 inches wide.

  3. Place a teaspoonful of the cold meat mixture about 3 inches apart on the pastry.

  4. Moisten the pastry all around the mixture.

  5. Fold the edges together and press well.

  6. Cut out with a round cutter.

Coat and fry

  1. Brush the tops with beaten egg and cover with breadcrumbs.

  2. Fry in hot fat until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Short pastry
Forms a thin, crisp, flaky casing that encloses the filling.
Cold meat cutlet mixture
Forms the savoury filling inside the pastry.
Beaten egg
Binds the breadcrumbs to the pastry and helps them brown during frying.
Breadcrumbs
Forms a crunchy outer coating that browns when fried.

The step that matters

Pressing the edges together. If the pastry edges are not sealed well, the filling can leak out into the hot fat while frying, making the rissoles greasy and breaking their shape.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More meat rissoles recipes

Cold 5 See all 11 →

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes