Medium

unit

Ground beef steak

Olive oil

tablespoons

Onion

Egg (yellow)

Parsley

Garlic

Shortcrust pastry

Rissoles

<p><strong>5 min</strong></p><p>Let's start by preparing the filling for the rissoles:</p><p>Peel 2 onions and finely chop them.</p><p>Peel 1 garlic clove, then finely chop it</p>

<h5>2 min</h5><p>In a large saucepan over medium heat pour 3 tablespoons of olive oil, when hot add the onion and garlic, season with salt and pepper, cook for 1 or 2 minutes stirring a little.</p>

<h5>13 min</h5><p>Add 250 g of ground meat and cook, stirring regularly, until the meat is cooked.</p><p>Add the chopped parsley and check the seasoning.</p>

<h5>3 min</h5><p>Pour into a bowl, let cool, add 1 egg and mix well.</p><p>Your filling is ready.</p>

<h5>2 min</h5><p>Preheat your oven to 200°C (390°F).</p><p>Now for the rissoles themselves:</p><p>Roll out 350 g (1 lb) of shortcrust pastry, then cut out 10-12 cm (4-5 inch) diameter circles in it, using an upside-down bowl for example.</p>

<h5>1 min</h5><p>Wet the surface of the dough circle with water, using a brush.</p>

<h5>2 min</h5><p>Place filling on half of the circle, not too close to the edge then seal the rissole, pressing the edges well.</p>

<h5>30 min</h5><p>Do this with all the dough.</p><p>Traditionally, rissoles have a marked edge, so you have to do it "with your finger" to give an even relief over the entire seam.</p>

<h5>20 min</h5><p>And bake until golden brown, about 20 minutes.</p>

Medium

80 min

Accompaniment

Main course

Starter

Servings

4

Nutrition

/ per serving

Directions

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