Rissois de carne a staple in Portuguese snack cuisine, are delightful crescent-shaped turnovers that encapsulate the rich and savory flavors of Portugal in every bite. These crispy, golden parcels are filled with a succulent mix of minced meat, seasoned with onions, garlic, and a hint of nutmeg, promising a burst of flavor with each mouthful. Perfect as an appetizer, snack, or even a light meal, Rissóis de Carne are a versatile addition to any culinary occasion, from family gatherings to festive celebrations.
The recipe of Rissóis de Carne – Portuguese Meat Turnovers
Serving: 4 people – Difficulty Level: Medium
Preparation Time: 45 min – Cook Time: 15 min
Ingredients
For the Dough
- 2 cups water (approx 475ml)
- 2 cups flour (250g)
- 4 tbsp butter (approx 60g)
- A pinch of salt
For the Filling
- 1 lbs (450g) minced meat (beef, pork, or a mix of both)
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 tbsp olive oil (15ml)
- Salt and pepper to taste
- A pinch of nutmeg
For Frying
- 2 eggs, beaten
- Bread crumbs, as needed
- Oil for frying
Instructions
In a saucepan, bring the water, butter, and salt to a boil. Add the flour all at once and stir vigorously until a dough forms. Let the dough cool.
Meanwhile, in a pan, heat the olive oil, and sauté the onion and garlic until soft. Add the minced meat, season with salt, pepper, and nutmeg, and cook until browned. Let the filling cool.
Divide the dough into small pieces and roll out each piece into a thin disc.
Place a spoonful of the meat filling in the center of each disc, fold the dough over the filling, and seal the edges to form a half-moon shape.
Dip each turnover in the beaten eggs, then coat with bread crumbs.
Heat the oil in a frying pan and fry the turnovers until golden brown.
Drain the turnovers on paper towels to remove excess oil.
Serve the Rissóis de Carne hot or at room temperature.
FAQ about Rissóis de Carne – Portuguese Meat Turnovers
Absolutely! Chicken makes a great alternative for the filling. Just ensure it’s finely minced and cooked thoroughly before stuffing.grams)
Yes, they can be assembled and then refrigerated or frozen before frying. If freezing, fry them straight from the freezer without thawing.
For a vegetarian twist, substitute the meat with a mix of mushrooms, lentils, or beans, seasoned in a similar manner.
Press the edges with a fork to seal them tightly and create a decorative edge, ensuring the filling stays enclosed during frying.
Make sure the oil is hot enough before frying (around 350°F or 175°C) and don’t overcrowd the pan. This keeps the turnovers crispy and minimizes oil absorption.
