Rissois – Shrimp & Cheese Rissole

Ingredients

• Dough (made in 2 batches)
• 2 cups water
• 4 cups all purpose Flour
• 4 tbsps Butter
• 2 tsps Salt
• Filling
• 7 oz, 200 gms shelled and deveined raw Shrimp
• 4 tbsps Butter
• 2 tbsps Olive Oil
• 1 cup diced white Onion
• 2 tbsps minced Garlic
• 2 tbsps milk
• 1 tsp Shrimp stock or whatever is left from cooking the Shrimp
• 2 tbsps Corn Starch
• 1 tsp Parsley
• 1 cup grated cheese (mix white & regular cheddar)
• Salt to taste
• Breading
• 1 – 2 Eggs beaten
• ½ cup Semolina
• ½ cup breadcrumbs

Instructions

1. Melt 2 tbps butter and saute the Shrimp till just pink
2. Remove and cool and finely mince the Shrimp and keep aside
3. Heat up the rest of the butter and the Olive oil and saute the onion followed by the garlic
4. Add the Shrimp and saute in the onion and garlic
5. Add the milk and the stock if you were able to save any after sauteeing the shrimp
6. Add the corn starch to thicken the mixture
7. Turn off the heat and add the parsley and when just warm, fold in the cheese
8. Taste for salt and add salt to taste
9. Allow the mixture to chill
10. In a saute pan, add half the water, butter and salt and allow to simmer
11. Add half the flour an stir vigorously
12. Tip the mixture out onto a board and using some saran wrap to protect your hands, knead till smooth
13. Divide into half, and add one half back into the pot to stay warm
14. Flour your working surface and roll out the dough without flipping over
15. If your dough gets sticky add a bit of flour
16. Using a cookie cutter, cut out rounds and keep them aside
17. Keep rolling and cutting and repeat this process with the other half of the dough
18. Cook the second batch of dough and repeat the process
19. Lay out about 8 at a time and add about ½ a tsp of filling in the center of each one
20. Use a brush to wet the edges and then pinch each one at the top and two ends first, and then continue to seal the whole rissois
21. Repeat this process till you have all the rissois filled
22. Set up two bowls, one with the beaten egg and one with the breadcrumbs & Semolina
23. Use one hand to dip in the egg and the other to dip in the dry mixture
24. Lay all the completed Rissois in a single layer and add to the freezer
25. Layer these on parchment paper and bag once they are frozen all the way through
26. To cook, just defrost them on a kitchen towel for 15 – 30 mins
27. Deep fry these on a medium flame so the filling gets heated through the center