Rissóis de carne (Portuguese Meat Turnovers)

Rissóis de carne are a beloved Portuguese snack, combining a savory meat filling encased in a delicate dough, breaded and fried to golden perfection. These crispy turnovers are popular at parties, gatherings, and as a quick snack.

Their roots lie deep in traditional Portuguese cuisine, reflecting the country’s love for hearty, flavorful bites. Perfectly paired with a glass of chilled white wine or a strong espresso, these treats are a must-try for anyone exploring Portuguese flavors.

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 2 cups water
• 2 tablespoons unsalted butter
• ½ teaspoon salt

For the Filling:

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• ½ pound ground beef or pork
• 2 tablespoons tomato paste
• ½ cup beef or chicken stock
• 1 teaspoon paprika
• 1 tablespoon all-purpose flour
• 1 tablespoon fresh parsley, chopped
• Salt and freshly ground black pepper to taste

For Breading and Frying:

• 2 large eggs, beaten
• 1 ½ cups breadcrumbs
• Vegetable oil for frying

Instructions:

1. In a medium saucepan, bring water, butter, and salt to a boil.
2. Lower the heat and gradually stir in the flour, mixing vigorously until the dough forms a ball and pulls away from the sides of the pan.
3. Remove from heat, cover with a clean kitchen towel, and let cool.
4. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 2 minutes.
5. Add ground meat and cook until browned, breaking up any lumps with a wooden spoon.
6. Stir in tomato paste, stock, and paprika. Simmer until the mixture is slightly thickened.
7. Sprinkle in the flour and mix well to create a cohesive filling. Stir in parsley and season with salt and pepper. Let cool completely.
8. Roll out the dough on a floured surface to 1/8-inch thickness. Cut circles using a round cutter (about 4 inches in diameter).
9. Place a teaspoon of the filling on one side of each circle. Fold over to form a half-moon and press the edges together firmly. Crimp with a fork to seal.
10. Dip each turnover in the beaten eggs, then coat in breadcrumbs. Repeat for a crispier crust if desired.
11. Heat oil in a deep pan to 350°F. Fry a few turnovers at a time, turning occasionally, until golden brown, about 3-4 minutes.
12. Drain on paper towels and serve warm.