Rissóis, one of Portugal's beloved snacks, is prepared by filling thin dough with shrimp mixed into a creamy béchamel sauce, coating it in breadcrumbs, and frying it. With its crispy outside and soft, creamy inside, it's a must for party tables.
Sauté the flour in butter, gradually add the milk while stirring to make a smooth béchamel; add the chopped shrimp and parsley, cook, then let cool.
Knead the flour, milk, butter and salt into a smooth dough; let rest for 15 minutes.
Roll the dough out thin and cut into circles, place the cooled filling in the center, fold into a half-moon shape and press the edges.
Coat each börek first in beaten egg, then in breadcrumbs, and repeat the process once more.
Fry in hot oil until golden, then drain on paper towels.
Important: Let the filling cool thoroughly before stuffing; hot filling can soften and tear the dough. Caution: Coating in breadcrumbs twice helps prevent the dough from opening up during frying. Allergen: contains wheat (gluten), dairy products, egg and shellfish (shrimp).
If you prepare the béchamel filling the night before and let it cool, filling the dough becomes much easier and neater.
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