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.
83,0903.7/5 for 56 ratings
Last 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
How long does it take?
Time required for this recipe:
Keeping: A few days in the fridge, covered with plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 42 min. | 32 min. | 1 hour 14 min. |
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?
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.
Nutritional information
How much will it cost?
- For 8 pasties : 3.96 €
- Per pasties : 0.50 €
Source
Based on Gisèle's recipe, of course.More recipes?
This recipe uses (among others) | Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Leek and Mimolette tart, Quiche Lorraine, Salmon and spinach quiche, Paté en croute (terrine in a pie crust), Deep leek and potato quiche, ... All |
| Minced beef: You can check-out other recipes which use it, like for example: Meatballs, Stuffed tomatoes and courgettes, Algerian brik rolls, Hamburgers, Spaghetti Bolognese, ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Cramique, Vegetable pie, Chocolate rolls (petits pains), Sausage in brioche, Diamond biscuits, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Ratatouille, Thin endive tart, Bacon and cabbage omelette, Tomatoes Provençal, Spicy seafood plancha, ... All |
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