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.
224 K 3.7/5 (115 reviews)
1 hour 15 min.
Easy
4.00 €
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
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: Salmon and spinach quiche, Mexican tart, Leek and Mimolette tart, Black sesame flan, French custard tart, ... See them all 16
Minced beef
Like these other recipes: Hamburgers, Algerian brik rolls, Bolognaise lasagne, Express chilli con carne, Stuffed tomatoes and courgettes, ... See them all 15
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Pecan fruit rolls , Shortbread tart with sweet apricots and rosemary, Agen prune cake, Morteau sausage rolled brioche, Cochelin d'Evreux, ... See them all 80
Olive oil
Like these other recipes: Mushrooms à la grecque, Melt-in-the mouth meat and vegetables in a sealed casserole, Creamy risotto with vegetables , Mixed seed grissini, Tagliatelle New Zealand style, ... See them all 541
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe. December 18th 2018414 K5 40 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013516 K5 50 min.
Vanilla sugar
Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar. August 12th 2018439 K 15 30 min.
Broad bean salad with Parmesan
A salad that combines crunchy almonds, tender broad beans, with the flavours of balsamic vinegar, parmesan and herbs. February 21th 2011287 K3.8 25 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011547 K 44.3 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
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.