lunch · everyday
Portuguese shrimp rissóis
Crispy breaded half-moon pastries filled to the brim with a creamy shrimp béchamel, like a shrimp bisque in a hand pie.
- Time
- 90min
- Steps
- 6
Ingredients
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Allergens
Contains milk, egg, wheat and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Simmer the shrimp shells in the milk for 10 minutes, then strain. Chop the shrimp.
-
2
Melt the butter, soften the shallot, add the tomato paste and flour and cook 1 minute. Whisk in the shrimp milk and cook until very thick. Stir in the shrimp, nutmeg, cayenne and parsley, cook 2 minutes and chill until firm.
-
3
Dough: bring the water, butter and salt to a boil, add the flour all at once and stir hard until it forms a ball. Cool slightly and knead until smooth.
-
4
Roll the dough thin and cut 10 cm (4 in) rounds. Fill generously, fold into half-moons, press out any air and seal firmly.
-
5
Dip in egg, then breadcrumbs.
-
6
Fry at 175°C (350°F) for 3-4 minutes until golden.
