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Rissis De Camaro Portuguese

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Ingredients

Adjust Servings:
2 cups milk
4 tablespoons unsalted butter
1 teaspoon salt
2 cups all-purpose flour
2 tablespoons unsalted butter
1/4 cup finely chopped onion
1 cup milk
1/2 tablespoon cilantro, finely chopped (or parsley)
1 - 2 teaspoon hot pepper sauce (or more)
1/2 teaspoon kosher salt (or more)
1/2 teaspoon fresh ground white pepper
1/4 teaspoon nutmeg
2 tablespoons cornstarch (or flour)

Nutritional information

181.1
Calories
75 g
Calories From Fat
8.4 g
Total Fat
4.7 g
Saturated Fat
90.4 mg
Cholesterol
303.2 mg
Sodium
17.7 g
Carbs
0.6 g
Dietary Fiber
0.3 g
Sugars
8.3 g
Protein
110g
Serving Size

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Rissis De Camaro Portuguese

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      From Portuguese Homestyle Cooking by Ana Patuleia Ortins. Submitted for Zaar World Tour 5.
      Not a quick and easy recipe, but for a special event, I think these would make a wonderful appetizer! And can be made ahead and frozen before frying. I gave my best estimate on prep and cook time!

      NOTE: To freeze: Line a sheet pan with plastic wrap and set the pastries down in a single layer without overlapping. Cover well with plastic wrap, smoothing out as much air as possible. Freeze. They will keep for at least a month.

      VARIATION: Substitute 1 1/2 cups finely chopped cooked chicken, rabbit, or shredded poached salt cod for the shrimp. Stir briefly, add 1 tablespoon finely chopped celery, stir, and assemble.

      • 110 min
      • Serves 14
      • Easy

      Ingredients

      Directions

      Share

      Rissis De Camaro (Portuguese Shrimp Turnovers), From Portuguese Homestyle Cooking by Ana Patuleia Ortins Submitted for Zaar World Tour 5 Not a quick and easy recipe, but for a special event, I think these would make a wonderful appetizer! And can be made ahead and frozen before frying I gave my best estimate on prep and cook time! NOTE: To freeze: Line a sheet pan with plastic wrap and set the pastries down in a single layer without overlapping Cover well with plastic wrap, smoothing out as much air as possible Freeze They will keep for at least a month VARIATION: Substitute 1 1/2 cups finely chopped cooked chicken, rabbit, or shredded poached salt cod for the shrimp Stir briefly, add 1 tablespoon finely chopped celery, stir, and assemble , These are very tasty! I subbed chicken for the shrimp I would have preferred the shrimp but my DIL is alergic to seafood! I like the versatility of this recipe in that you can sub out the shrimp for a variety of items and, you can make minor changes by adding different vegetables and get a lot of different flavor results used the stated amount of hot sauce and that worked for me But I can see that for some who like it hot, could add more to give them a little more heat! Fun recipe! Made for Photo tag


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      Steps

      1
      Done

      Make the Pastry:.

      2
      Done

      in a 2-Quart Saucepan, Place the Milk, Butter, and Salt. Warm Over Medium-High Heat Until the Milk Is Scalded, not Boiling. Reduce the Heat to Medium-Low.

      3
      Done

      Using a Wooden Spoon, Vigorously Stir the Flour Into the Milk. Keep Stirring Over Medium-Low Heat Until It Forms a Dough. When the Dough Pulls Away from the Sides of the Pan and Forms a Ball, Remove the Pan from the Stove.

      4
      Done

      Turn the Dough Out Onto a Lightly Floured Work Space. Using a Plastic Dough Scraper or Wooden Spoon, Turn the Warm Dough to Knead Briefly Until Smooth and the Dough Slightly Springs Back When Pressed With Your Finger. (don't Overwork the Dough.) Divide the Dough in Half, Forming Two Balls, and Cover With an Inverted Bowl. Set Aside to Cool to Nearly Room Temperature.

      5
      Done

      Make the Filling:.

      6
      Done

      Melt the Butter in a 1-Quart Saucepan. Add the Onion and Saut Over Medium-High Heat Until Lightly Golden, About 10 Minutes.

      7
      Done

      Reduce the Heat to Medium-Low, Pour in the Milk, and Heat to Scalding, not Boiling. Stir in the Cilantro or Parsley, Hot-Pepper Sauce, Salt, Pepper, and Nutmeg.

      8
      Done

      Combine the Cornstarch or Flour With the Water. Stir Into the Milk and Simmer Over Medium-Low Heat, Stirring Constantly Until It Thickens, About 1 to 2 Minutes. (don't Over Cook or the Cornstarch Will Break Down and the Mixture Will Loosen.) Stir in the Chopped Shrimp, Heat Through For 1 Minute, and Remove from Heat. Set Aside to Cool Completely.

      9
      Done

      Assemble and Fry the Pastries:.

      10
      Done

      Take Half the Dough and Roll Out to 1/8-Inch Thickness. Using a Cutter That Is 3 1/2 to 4 Inches in Diameter (smaller If Making Appetizers For a Party), Cut Disks of Dough.

      11
      Done

      Place 1 Teaspoon of Filling in the Middle of a Circle. Fold the Dough Over to Form a Half Circle, Pressing the Edges Together. Set Aside on a Sheet Pan or Tray Lined With Plastic Wrap. Repeat Until All the Filling Is Used.

      12
      Done

      Cook the Pastries:.

      13
      Done

      Dip the Pastries in Beaten Egg, Then Quickly Into the Breadcrumbs, Shaking Off Any Excess Crumbs. Set Aside.

      14
      Done

      Heat 2 or 3 Inches of Oil in a Deep Skillet Over Medium-High Heat to a Temperature of 350f (175c) or Until a Bit of the Pastry Sizzles When Slipped Inches Fry the Rissis, Two or Three at a Time, Until Golden Brown. Remove to Paper Towel to Drain. Serve Hot or at Room Temperature.

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      Quinn Hughes

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