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Gisèle's Pasties

Gisèle's Pasties

These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.

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Last modified on: September 10th 2018

For 8 pasties, you will need:

How long does it take?

PreparationCookingStart to finish
42 min.32 min.1 hour 14 min.
Preservation: A few days in the fridge, covered with plastic film.
At what time?
When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

Stage 1
Gisèle's Pasties : Photo of step #1 We'll start by making the filling for the pasties:

Peel 2 onions and chop finely.

Peel 1 garlic clove and chop finely.
Stage 2
2 min.
Gisèle's Pasties : Photo of step #2 Pour 3 tablespoons olive oil into a large pan on medium heat. When hot, add the onion and garlic, salt and pepper, then cook for 1 or 2 minutes, stirring occasionally.
Stage 3
10 min.
Gisèle's Pasties : Photo of step #3 Add 250 g minced beef...
Stage 4
3 min.
Gisèle's Pasties : Photo of step #4 ...and cook, stirring regularly, until the meat is cooked.

Add the chopped parsley and check the seasoning.
Stage 5
3 min.
Gisèle's Pasties : Photo of step #5 Tip into a bowl, leave to cool, then add 1 egg and mix well.

Your filling is ready.
Stage 6
2 min.
Gisèle's Pasties : Photo of step #6 Preheat the oven to 390°F (200°C).

Now to make the pasties:

Roll out 350 g Shortcrust pastry (pâte brisée), then cut circles 10-12 cm (4-5 inches) in diameter, using an upturned bowl (for example) as a guide.
Stage 7
1 min.
Gisèle's Pasties : Photo of step #7 Moisten around the edge of the pastry with a brush dipped in water.
Stage 8
1 min.
Gisèle's Pasties : Photo of step #8 Place the filling on one half of the circle, not too close to the edge...
Stage 9
1 min.
Gisèle's Pasties : Photo of step #9 ...then fold the circle over in half and press all along the edge to seal.
Stage 10
30 min.
Gisèle's Pasties : Photo of step #10 Use up all the pastry like this.
Stage 11
Gisèle's Pasties : Photo of step #11 It is traditional for the edge of the pasties to be "marked". Use your finger to create an even pattern along the seam.

Of course, this is not essential, just prettier.
Stage 12
1 min.
Gisèle's Pasties : Photo of step #12 Glaze the pasties.
Stage 13
20 min.
Gisèle's Pasties : Photo of step #13 Bake for about 20 minutes until nicely browned.
Stage 14
Gisèle's Pasties : Photo of step #14 Serve 2 pasties per person with a good green salad and french dressing (vinaigrette).

Remarks

You can also fry the pasties, but this method of cooking makes them higher in fat.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 8 pasties : 3.98 €
Per pasties : 0.50 €

Note : These prices are only approximate.

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Source: Based on Gisèle's recipe, of course.
Grade this recipe :

More recipes?

This recipe use (among others)
Shortcrust pastry (pâte brisée)Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Potimarron and Parmesan tart, Rata-tart, Quiche Lorraine, Leek and Mimolette tart, French custard tart, ... All
Minced beefMinced beef: You can check-out other recipes which use it, like for example: Express chilli con carne, Bolognaise lasagne, Italian style gratin, Hamburgers, Spaghetti Bolognese, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, Mini palmiers, Dublin fruit scones, Brioche Tatin, Mini apricot and pistachio brioches, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Pea risotto "mantecare", Tagliatelle and courgette spaghetti, carbonara style, Fillets of sole Dieppoise, Fried bread with leek and poached egg , Pan con tomate, ... All

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