Beef Rissoles (Risóles de carne moida)
Rissoles are like fried croquettes that are not unique to Brazil, but they are a popular appetizer there. Appreciated by the children, rissoles and croquettes are also highly valued by adults, and then these can have a multitude of possible fillings, which helps to allow you to create varied and interesting appetizers for your special gathering.
One aspect that makes them practical is the fact that you can very well freeze them: so, just thaw and fry during the party, to buy yourself time to organize other dishes and of course, enjoy the party too...
Rissoles of Beef
* 2 cups water
* 1 cube vegetable stock
* 1 cup milk
* 3 cups all-purpose flour
* 2 tablespoons chopped parsley
* 2 tablespoons of oil
* 2 cloves garlic, minced
* 1 onion, chopped
* 1 lb. ground beef
* 1 tablespoon parsley flakes
* 1/2 cup chopped green olives
* Hot pepper sauce, to taste
* 2 eggs, beaten
* 1 cup breadcrumbs
1) First we will prepare the stuffing for our rissoles: brown the garlic and onion in olive oil. Put in the meat, mix, add the remaining ingredients from the stuffing section and set aside when the meat is almost cooked.
2) Sift the flour and set aside. In a saucepan, mix the milk, butter, salt and parsley flakes, then bring to a boil.
3) Once the water boils, lower the heat to medium and add the flour all at once. Mix vigorously until the flour has dissolved, making sure you are scraping the bottom of the pot, about 4 minutes.
4) Place the dough on a clean surface, let it cool down slightly then knead until it is very soft and smooth. Roll the dough with a rolling pin, not letting get too thin. Cut circles in the dough to the size of your choice, using a round shape.
5) Put the stuffing of your choice at the center of the dough; close tightly by squeezing the ends (this dough is easy to manipulate, seal to close).
6) For the coating we will roll the risoles in two consecutive bowls: first the beatten eggs then in the breadcrumbs. Fry your rissoles in a deep fryer, until they have browned nicely.