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Gisèle's Pasties

Name: Gisèle's Pasties
Prep time: 42 min
Cook time: 32 min
Total time: 1 h 14 min
Yield: 8 pasties
Cuisine: French
Ingredients: 2 onions; 3 tablespoons olive oil; 250 g minced beef; parsley; 1 garlic clove; 1 egg; 350 g shortcrust pastry (pâte brisée); 20 g beaten egg

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.

224 K 3.7/5 (115 reviews)

1 hour 15 min. difficulté

Easy

4.00 €

8 pasties

8 Ingredients

Last modified on: September 10^th 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

Times for this recipe

Preparation: 45 min.

Cooking: 35 min.

All in all: 1 hour 15 min.

When should you start or finish this recipe?

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.

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.

Stage 5 - ⌛ 3 min.

Tip into a bowl, leave to cool, then add 1 egg and mix well.

Your filling is ready.

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.

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.

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 %