Portuguese Rissois

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Portuguese Rissois (Savory meat hand pies) are a beloved Portuguese snack, perfect for any occasion. Filled with meat or seafood of your choice, and encased in a golden, crispy dough, these delicious pastries are a comforting treat that can be made ahead and frozen for easy entertaining.

Prep Time30

Cook Time30

Total Time1

Course: Dinner

Cuisine: Portuguese

Keyword: Hand Pie, Meat Pie, Savory Pie

Servings: Rissois

Author: Ashley Adamant

Ingredients

FOR THE FILLING

2 Tbsp butter
¼ cup onion finely chopped
¼ cup celery finely chopped
1 cup milk
½ Tbsp cilantro or parsley finely chopped
1 to 2 Tbsp hot pepper sauce or to taste
½ tsp salt
½ tsp white pepper
¼ tsp nutmeg
2 Tbsp cornstarch
2 Tbsp water
½ lb Cooked protein of your choice 1 1/2 cups cooked, finely diced or shreaded chicken, rabbit, beef, pork, shrimp or salt cod.

FOR THE PASTRY

2 cups milk
4 Tbsp butter
1 tsp salt
2 cups flour

FOR FRYING

Egg wash of 3 beaten eggs mixed with 3 tablespoons/ 45 ml of water
Fine plain bread crumbs
Olive oil or corn oil for frying

US Customary - Metric

Instructions

FOR THE FILLING

Melt the butter in a 1-quart/1-L saucepan. Add the onion and celery and sauté over medium-high heat until lightly golden, about 4 to 5 minutes.
Reduce the heat to medium-low, pour in the milk, and heat to really hot but not boiling. Add the cilantro, hot pepper sauce, salt, pepper and nutmeg and stir to combine.
Make a slurry by combining the cornstarch with the water. Stir into the milk and simmer over medium-low heat, stirring continuously, until it thickens, about 1 to 2 minutes. Stir in the chopped or shredded meat, heat through for 1 minute, and remove from the heat. Set aside to cool completely. Makes about 2 cups/ 475 ml filling.

FOR THE PASTRY

Combine the milk, butter and salt in a 2-quart/ 2-L saucepan. Warm over medium heat until the milk is scalded, about 2 minutes.
Add the flour and as fast as you can, using a wooden spoon, incorporate the flour into the hot milk. Keep stirring fast until it forms a dough, about 1 minute. When the dough pulls away from the sides of the pan and forms a ball, remove the pan from the stove.
Turn the dough out onto a lightly buttered workspace (not stone). With a light touch, use a wooden spatula and your fingers to turn the warm dough onto itself and knead briefly until smooth. Don’t overwork the dough. Divide the dough in half, forming two balls, and cover and keep warm.

FOR THE ASSEMBLY

It is important that the dough and work surface are warm for this method. Use a wooden board or other non-stone surface. Wipe it with a warm, barely damp cloth.
Use a warm wooden or nylon cutting board. Take half of the dough and shape it into a 4- to 6-inch/ 10-to 15-cm diameter log. Turn it so the short end is facing you. With your rolling pin, without separating the dough from the cylinder, roll out toward you some of the short end, about 5 inches/ 12.5 cm, to about ⅛ inch/ 3 mm thick.
Place 1 scant tablespoon/ 15 g of filling in the middle.
Fold the rolled dough away from you and over the filling, pressing the edges of the far side together to seal, forming a half circle. The fold should be facing you.
Using a 3-inch/ 7.5-cm diameter cutter, place it over the pressed side but not catching the folded edge and cut out the half-moon shape. Set aside on a plastic wrap–lined sheet pan or tray.
Repeat with the remaining dough until all the filling is used. The amount you get will depend on the size you make them and how thick you roll the dough.

FOR FRYING

Dip the rissoles in the beaten egg wash, then quickly into the plain bread crumbs, making sure to shake off any excess bread crumbs, and set back on the tray. Repeat with all the rissoles. At this point, you can cover and freeze the rissoles.
Fry the rissoles, two or three at a time, in hot oil until golden. Serve hot or at room temperature.

Nutrition