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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Rissoles may be shaped like half-moons, oblongs or ovals. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 cups chicken or 2 cups veal, cooked and minced |
1 medium onion, peeled and minced |
1 egg yolk |
salt and pepper, to taste |
1 pie crust (or 1/2 batch puff pastry, either storebought or your own recipe) |
Directions:
1. Combine all ingredients except pastry and blend well.
2. Roll our small sections of pastry into thin sgtrips a bout 2 1/2 inches wide.
3. Place the seasoned meat on half of each strip and fold in center, covering the filling.
4. Press edges down firmly and cut into desired shape with a cookie cutter.
5. Drop into hot deep fat (about 370F) until brown or place on cookie sheet and bake at 400F for 15 minutes.
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