Very tasty rissoles, prepared with a dough confectioned with flour, margarine and water, stuffed with minced meat sautéed in olive oil, onion and garlic, seasoned with pepper and nutmeg, sprinkled with chopped parsley.
For the dough:
- 500 grams / (17 1/2 ounces) all-purpose flour
- 800 ml / (3 1/3 cups) water
- 1 tablespoon margarine (full)
- 2 eggs
- Salt (to taste)
- Vegetable oil for frying
- 450 grams / (1 pound) beef
- 4 Portuguese chouriço slices
- 1 medium onion
- 3 cloves of garlic
- 50 ml / (3 1/3 tablespoons) olive oil
- Pepper (to taste)
- Nutmeg (to taste)
- 1 egg yolk
- 50 ml / (3 1/3 tablespoons) milk
- 50 ml / (3 1/3 tablespoons) meat broth
- Parsley (to taste)
- Salt (to taste)
For the filling:
- For the dough:
Heat a saucepan with water seasoned with salt and margarine. When starts boiling add the flour. Stir with a wooden spoon until form a ball.
- Turn off the heat, place the dough on a plate and allow to cool.
- For the filling:
In a pressure cooker with water seasoned with a little salt, cook the meat and the chouriço about 20 to 25 minutes. When everything is cooked, grind slightly the meat with the chouriço and set aside. Reserve the cooking water.
- In a saucepan, place the olive oil, chopped onion, chopped garlic, and saute over low heat about three to four minutes. Add the meat and season with pepper, milk, nutmeg and the meat broth, stir with a wooden spoon, and cook over low heat about ten minutes. Add the egg yolk, stir and leave to cook more two to three minutes.
- Turn off the heat and sprinkle with chopped parsley.
- Extend the dough on a wooden platter with the help of a rolling pin. Cut small squares of the dough, and place small portions of the meat filling over each one of them. Fold the square over the filling and cut it into shape of rissoles with the help of a cup.
- Coat the rissoles in beaten egg and then in breadcrumbs. Fry in hot oil. When they are fried place them on a platter over absorbent paper.