Dumplings and filled pastries
A favorite Portuguese snack, rissóis are made by filling thin pastry with shrimp folded into creamy béchamel, coating the pastries in breadcrumbs and frying them. They are crisp outside and soft and creamy inside, making them a party favorite.
Melt the butter and cook the flour in it. Gradually whisk in the milk to make a smooth béchamel. Add the chopped shrimp and parsley, cook, then let the filling cool.
Knead the flour, milk, butter and salt until smooth. Let the dough rest for 15 minutes.
Roll the dough out thinly and cut it into circles. Place some cooled filling in the center of each circle, fold it into a half-moon shape and press the edges to seal.
Dip each pastry in beaten egg, then coat it in breadcrumbs. Repeat once more.
Fry in hot oil until golden. Drain on paper towels.
Important: Cool the filling completely before stuffing the pastries; hot filling can soften and tear the dough. Caution: Double-coating the pastries in breadcrumbs helps keep them sealed while frying. Allergens: contains wheat (gluten), dairy, eggs and shellfish (shrimp).
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