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.
206 K 3.7/5 (115 reviews)
1 hour 15 min.
Easy
8 pasties
8 IngredientsLast modified on: September 10th 2018
For 8 pasties, you will need:
- 1
2 onions - 2
3 tablespoons olive oil - 3
250 g minced beef - 4
parsley - 5
1 garlic clove - 6
1 egg - 7
350 g Shortcrust pastry (pâte brisée) - 8
20 g beaten egg - Total weight: 975 grams
Change these quantities to make:
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 35 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1
We'll start by making the filling for the pasties:
Peel 2 onions and chop finely.
Peel 1 garlic clove and chop finely.
Peel 2 onions and chop finely.
Peel 1 garlic clove and chop finely.
Stage 2 - 2 min.
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.
Add 250 g minced beef...
Stage 4 - 3 min.
...and cook, stirring regularly, until the meat is cooked.
Add the chopped parsley and check the seasoning.
Add the chopped parsley and check the seasoning.
Stage 5 - 3 min.
Stage 6 - 2 min.
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.
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.
Moisten around the edge of the pastry with a brush dipped in water.
Stage 8 - 1 min.
Place the filling on one half of the circle, not too close to the edge...
Stage 9 - 1 min.
...then fold the circle over in half and press all along the edge to seal.
Stage 10 - 30 min.
Use up all the pastry like this.
Stage 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.
Of course, this is not essential, just prettier.
Stage 12 - 1 min.
Glaze the pasties.
Stage 13 - 20 min.
Bake for about 20 minutes until nicely browned.
Stage 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.
Keeping: A few days in the fridge, covered with plastic film.
Source: Based on Gisèle's recipe, of course.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 270 RDI=100 % | 1,390 RDI=130 % | 1,190 RDI=180 % | 2,920 RDI=150 % | 12,230 RDI: 150 % |
| Per 100 g | 30 RDI=10 % | 140 RDI=10 % | 120 RDI=20 % | 300 RDI=20 % | 1,250 RDI: 20 % |
| Per pasties | 30 RDI=10 % | 170 RDI=20 % | 150 RDI=20 % | 370 RDI=20 % | 1,530 RDI: 20 % |
How much will it cost?
- For 8 pasties : 4.00 €
- 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)
You can get more informations, or check-out other recipes which use it, for example: Deep leek and potato quiche, Paté en croute (terrine in a pie crust), Rata-tart, Black sesame flan, Salmon and spinach quiche, ... See them all 15
Minced beef
Like these other recipes: Moussaka, Spaghetti Bolognese, Hamburgers, Chicano burger, Italian style gratin, ... See them all 14
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Agen prune cake, Vegetable pie, Angevin plum pâté, Apple Strudel, Lumberjack turnovers, ... See them all 78
Olive oil
Like these other recipes: Potimarron and celeriac autumn soup, Turban of sole with langoustines, Shallot confit tart, Pistachio and spinach pesto, Fried cheese toasties with avocado, ... See them all 512
Other recipes you may also like
Surprise bread
This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.December 27th 2020698 K 84.5 6 hours 25 min.
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...January 27th 2012536 K3.8 5 hours 15 min.
Fruit salad
To make a good fruit salad, there are three important points: Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).Remove absolutely all skins and seeds.Bring it all together with a good home made sugar syrup added to the fruit juices.Here is a recipe which...April 20th 2020381 K4.1 1 hour 15 min.
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.May 22th 2016339 K4 1 hour 6 min.
Alsatian-style salad
This salad is based on a traditional Alsatian recipe: cabbage julienne, warm potatoes, bacon, parsley and vinaigrette.January 3rd 2014278 K4.4 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.