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.
144K 86 3.6
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Last modified on: September 10th 2018

Keywords for this recipe:PastiesPatéShortcrust pastryMeat filled
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 : Photo of step #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.
Gisèle's Pasties : Photo of step #2
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 : Photo of step #3
Add 250 g minced beef...

Stage 4 - 3 min.
Gisèle's Pasties : Photo of step #4
...and cook, stirring regularly, until the meat is cooked.

Add the chopped parsley and check the seasoning.

Stage 5 - 3 min.
Gisèle's Pasties : Photo of step #5
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 : Photo of step #6
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 : Photo of step #7
Moisten around the edge of the pastry with a brush dipped in water.

Stage 8 - 1 min.
Gisèle's Pasties : Photo of step #8
Place the filling on one half of the circle, not too close to the edge...

Stage 9 - 1 min.
Gisèle's Pasties : Photo of step #9
...then fold the circle over in half and press all along the edge to seal.

Stage 10 - 30 min.
Gisèle's Pasties : Photo of step #10
Use up all the pastry like this.

Stage 11
Gisèle's Pasties : Photo of step #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.
Gisèle's Pasties : Photo of step #12
Glaze the pasties.

Stage 13 - 20 min.
Gisèle's Pasties : Photo of step #13
Bake for about 20 minutes until nicely browned.

Stage 14
Gisèle's Pasties : Photo of step #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.
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).
How much will it cost?
  • For 8 pasties : 3.38 £
  • Per pasties : 0.42 £

Change currency:

Note : These prices are only approximate.
Source
Based on Gisèle's recipe, of course.
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: Salmon and leek fondue tart, Paté en croute (terrine in a pie crust), Deep leek and potato quiche, Potimarron and Parmesan tart, Rata-tart, ... All
Minced beefMinced beef: You can check-out other recipes which use it, like for example: Algerian brik rolls, Chicano burger, Enchiladas, Italian style gratin, Gratin Parmentier, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: How to seal a terrine or casserole dish, Kouign-amann brioche, Ham "friand" pie, Tomato feuilleté with pesto, Ham spirals, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Ratatouille, Rolls of fish in smoked ham, Sunday night pasta, Potimarron (chestnut pumpkin) "au gratin", Warm haricot bean salad, ... All
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