This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
228 K 3.7/5 (116 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: Leek and Mimolette tart, Mornay onion tart, French custard tart, Potimarron and Parmesan tart, Tarte à l'coloche, ... See them all 16
Minced beef
Like these other recipes: Stuffed tomatoes and courgettes, Polpete, Express chilli con carne, Meatballs, New Zealand pies, ... See them all 15
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Wiener Schnitzel, Cashew-nut and Parmesan biscuits, Brioche tart with Comté cheese, Brioche feuilletée (flaky brioche), Paté en croute (terrine in a pie crust), ... See them all 80
Olive oil
Like these other recipes: Seafood sauerkraut, Turban of sole with langoustines, Parcels of fish fillet in spinach, Potimarron braised in meat jus, Firied fillet of sea bream with polenta, ... See them all 558
Other recipes you may also like
Baked apples from St Aubin le Vertueux
Under this pretty name, my personal version of "Les pommes au four" (baked apples). February 21th 2011263 K 24.2 1 hour 7 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 2011290 K3.8 25 min.
"Land and sea" kebabs
For these kebabs, cubes of lime-marinated fish (sea) alternate with mushrooms and bacon (land) along the skewer. May 10th 2023123 K5 45 min.
Algerian brik rolls
In this recipe, the brik (or filo) rolls are filled with fried minced meat, flavoured with cous-cous spices, garlic and onion. June 3rd 201589 K5 40 min.
Flaked almond tart
This almond tart is an American-inspired version of the classic dessert. This one leaves out the almond cream or frangipane and uses flaked almonds instead. These are toasted, then mixed with cream and sugar. There's no point denying it, this is a rich dessert... August 27th 201767 K4.8 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-29)
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.