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RECIPE:
For the rissóis pastry
2 cups milk
4 tablespoons (2 oz) unsalted butter
1 teaspoon salt
2 cups all-purpose flour
Shrimp filling rissóis filling
2 tablespoons (1 oz) unsalted butter
1 cup finely chopped onion (about on large onion)
1 cup milk
1/2 tablespoon finely chopped parsley
1 peri peri hot sauce
1/2 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon of ground thyme
1/2 pound shrimp, peeled, deveined, well drained, and coarsely chopped (about 1 1/2 cups)
Roux for thickening the filling.
2 tablespoons of flour
2 tablespoons of butter
For breading
3 large eggs, beaten with 1/4 cup water for egg wash
1-1/2 cups bread crumbs
32 ounces of vegetable oil to fry the rissois.
Make the roux: add 2 TBSP of butter to a pan over low heat melt the butter. Add 2 TBSP of flour. Mix together and cook over low heat for 5-10 minutes. Set aside. (Roux can be used to thicken the filling hot or cold)
Chop the onions, parsley and shrimp (add about 1/4 tsp of salt to the shrimp). Grate the fresh nutmeg.
In a pan over medium-high heat, melt the butter. Add the onions and cook, stirring occasionally, until slightly golden, about 5-10 minutes. Season the onions with some salt.
Add the Chopped shrimp to the pan, add the thyme, nutmeg, black pepper and hot sauce.
Pour the milk in the pan that has the shrimp, and begin to a simmer. Add the roux to the pan and mix. Cook for about 5 minutes Remove the pan from the heat. (The mixture should not be watery at all. Add an additional 2-4 TBSP of bread crumbs in needed.) Remove the pan from the heat and let cool. (The filling can be done 1-2 days in advance)
DOUGH
In a 4-8 quart pot add 2 cups of milk, 4 TBSP of butter and 1 tsp of salt. Bring to a simmer. (About 180- 200 F)
When the milk mixture has reached a simmer, set the temperature to low. While stirring with a rubber spatula add the 2 cups of flour while stirring vigorously. Stir over low heat until the mixture forms a dough. About 2-4 minutes. When the dough forms a ball and pulls away from the sides of the pan, remove from the heat. (Let cool for about 2- 5 minutes so that it is cool enough to handle.
While the dough is still warm, divide the dough in two pieces. Knead the dough for about 1 to 2 minutes and shape into a log.
Place on log of dough in front of you and using a rolling pin or dowel, roll out a piece that is about 4 inches square and 1/8 inch thick. Place about 3/4 of a TBSP of filling in the middle of the 4 inch square. Fold half of the square the dough over the filling. Using the blunt side of a 2.5 inch cooking cutter or glass press and cut out the rissole. Place the resole on a baking sheet. Repeat.
Whisk 3 eggs with 1/4 cup of water in a bowl. In another bowl add the bread crumbs. Dip the rissois one at a time into the egg mixture, then transfers the dipped rissois into the bread crumbs. Repeat for the remaining rissois. Place on a cookie sheet pan. (They can be frozen at this point to be used at a latter time)
In a 4-8 quart pot heat the oil to about 350-375°F. Fry 3-5 rissois at a time. Cook them for about 2-4 minutes until golden brown. (If you are cooking rissois that have been frozen it may take 3-5 minutes). Place the cooked rissois on a plate lined with paper towels.
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note if your rissois are bursting when frying:
The bursting may be due to steam being released from the ingredients.
Some things that should help resolve this problem:
Try using less filling in each rissois
When you roll out your dough :try making it slightly thicker. This will give it more strength to resist the pressure from the expanding steam when cooked.
Another option if it’s occurring to a batch of rissois you’ve already prepared. You could try frying the them halfway and then finish them in the oven. By frying them halfway you would get a crispy exterior but it wouldn’t give it time to heat up the interior to cause the steam and make it explode in your oil. If you do this technique I would fry it in slightly hotter oil closer to 375 for about 1 to 2 minutes then finish in a 450° oven for another three - five minutes. When you transfer them to the oven if you poke each one with a toothpick to allow a hole for the steam to release that would help also.
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31 июл 2024
