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.
201K 3.7/5 based on 115 reviews
Grade this recipe:

Last modified on: September 10th 2018

Keywords for this recipe:
For 8 pasties, you will need:

Change these quantities to make: 4 pasties 8 pasties 16 pasties 24 pasties
How long will it take?
Time required for this recipe:
PreparationCookingStart to finish
42 min.32 min.1 hour 14 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe

Stage 1
Gisèle's Pasties
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
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
Add 250 g minced beef...

Stage 4 - 3 min.
Gisèle's Pasties
...and cook, stirring regularly, until the meat is cooked.

Add the chopped parsley and check the seasoning.

Stage 5 - 3 min.
Gisèle's Pasties
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
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
Moisten around the edge of the pastry with a brush dipped in water.

Stage 8 - 1 min.
Gisèle's Pasties
Place the filling on one half of the circle, not too close to the edge...

Stage 9 - 1 min.
Gisèle's Pasties
...then fold the circle over in half and press all along the edge to seal.

Stage 10 - 30 min.
Gisèle's Pasties
Use up all the pastry like this.

Stage 11
Gisèle's Pasties
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
Glaze the pasties.

Stage 13 - 20 min.
Gisèle's Pasties
Bake for about 20 minutes until nicely browned.

Stage 14
Gisèle's Pasties
Serve 2 pasties per person with a good green salad and french dressing (vinaigrette).
You can also fry the pasties, but this method of cooking makes them higher in fat.
A few days in the fridge, covered with plastic film.
Based on Gisèle's recipe, of course.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,921 Kcal or 12,230 Kj267 gr1,390 gr1,190 gr
146 %103 %131 %180 %
Per 100 g
Energetic valueProteins CarbohydratesFats
300 Kcal or 1,256 Kj27 gr143 gr122 gr
15 %11 %13 %18 %
Per pasties
Energetic valueProteins CarbohydratesFats
365 Kcal or 1,528 Kj33 gr174 gr149 gr
18 %13 %16 %23 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Egg, Gluten, Milk
How much will it cost?
  • For 8 pasties : 3.96 €
  • Per pasties : 0.50 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (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: Angevin plum pâté, French custard tart, Black sesame flan, Tarte à l'coloche, Leek and Mimolette tart, ... All
Minced beefMinced beef: You can check-out other recipes which use it, like for example: Moussaka, Chicano burger, Hamburgers, Enchiladas, Spaghetti Bolognese, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Mini apricot and pistachio brioches, Apple Strudel, Avocado mousse with sorrel, How to make tart cases, Eggs in brioche nests, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Prawn salad with a crunch, Tomato omelette, Purple Pesto, Sea bass with Indian spices, Involtini-Style Filet Mignon , ... All
Other recipes you may also like
Shortcrust pastry (pâte brisée)
Shortcrust pastry (pâte brisée)
This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
374K 24 31 min. December 29th 2019
Tomato tatin
Tomato tatin
A savoury shortcrust pastry with Parmesan is used to cover tomatoes cooked in two stages, first in the pan, then in the oven. As for a classic tart tatin, the whole thing is then turned upside down.
140K4.8 2 hours 35 min. December 5th 2010
White asparagus salad
White asparagus salad
This spring salad combines warm white asparagus, hard-boiled eggs and small croutons, dressed with a tasty herb vinaigrette.
117K4.3 48 min. May 21th 2014
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
325K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
349K4.0 1 hour 11 min. February 21th 2011
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-07-28)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe (as 6 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page