Rissoles
Ingredients
Directions
Prepare the filling
Chop the leftover steak finely and season it to taste.
Shape the rissoles
Roll out the pastry with a rolling pin.
Cut the pastry into circles.
Place a spoonful of the steak mixture in the center of each circle.
Fold the pastry over and seal the edges.
Fry and serve
Fry the rissoles in hot oil until golden brown.
Serve hot.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Leftover steak
- Provides the savory meat filling that forms the body of each rissole.
- Pastry
- Encloses the filling and becomes crisp and browned when fried.
The step that matters
Frying the rissoles in hot oil. Oil that is hot enough browns and crisps the pastry quickly, sealing it so less oil soaks in and the filling stays inside. Oil that is too cool makes the pastry greasy and can let the seams open.
“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.
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