Chicken rissoles

Chicken rissoles

By
From
Encyclopedia of Food and Cookery
Makes
24

Strictly speaking, rissoles ought to be made with finely minced meat, fish or poultry wrapped in thin shortcrust or puff pastry to form little turnovers, before being deep-fried. Or the pastry might be coated with egg and breadcrumbs or crushed vermicelli before frying. They should then be served hot, often to accompany cocktails.

Today, rissoles have become more informal; the pastry coating is usually omitted and egg and breadcrumbs used instead. They are larger and more likely to be served at lunch or family meals. Nevertheless, they remain a delicious way of stretching the budget.

Ingredients

Quantity Ingredient
375g frozen puff pastry, thawed
1 quantity Chicken croquettes
1 egg, beaten
oil, for deep-frying
parsley sprigs, to garnish

Method

  1. Roll out pastry dough to about 3 mm thick. Cut it into 6 cm rounds or squares.
  2. Place 1 teaspoon of croquette mixture in centre of each pastry round or square. Brush edges lightly with water and fold dough over, pressing edges together. Be careful not to fill pastries too much, and seal edges firmly so that none of the filling escapes. Brush tops with beaten egg.
  3. Deep-fry in hot oil for 1–2 minutes or until golden brown. Drain on paper towels. Serve immediately, garnished with parsley sprigs.
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