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.
196K 115 3.7
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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 does it take?
Time required for this recipe:
PreparationCookingStart to finish
42 min.32 min.1 hour 14 min.
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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).
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
Whole recipe
Energetic valueProteins CarbohydratesFats
1,421 Kcal or 5,949 Kj77 gr165 gr215 gr
71 %29 %16 %33 %
Per 100 g
Energetic valueProteins CarbohydratesFats
146 Kcal or 611 Kj8 gr17 gr22 gr
7 %3 %2 %3 %
Per pasties
Energetic valueProteins CarbohydratesFats
178 Kcal or 745 Kj10 gr21 gr27 gr
9 %4 %2 %4 %
% 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: Black sesame flan, Potimarron and Parmesan tart, Salmon and spinach quiche, Mexican tart, Leek and Mimolette tart, ... All
Minced beefMinced beef: You can check-out other recipes which use it, like for example: Meatballs, Moussaka, Chicano burger, Enchiladas, Bolognaise lasagne, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Agen prune cake, St Tropez tart, Cashew-nut and Parmesan biscuits, Little apple turnovers with almonds and raisins, Brioche feuilletée (flaky brioche), ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Maroilles cheese quiche, Coriander and cashew nut pesto, Fresh spinach with cream, Multicoloured cucumber-tomato salad, Tenderloin steak with beetroot tops and mushrooms, ... All
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