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.
219 K 3.7/5 (115 reviews)
1 hour 15 min.
Easy
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
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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 : $4.65
- Per pasties : $0.60
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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: Potimarron and Parmesan tart, Rata-tart, Leek and Mimolette tart, Mexican tart, French custard tart, ... See them all 16
Minced beef
Like these other recipes: Bolognaise lasagne, Stuffed tomatoes and courgettes, Meatballs, Spaghetti Bolognese, Chicano burger, ... See them all 15
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Diamond biscuits, Gâteau Breton (Brittany butter cake), Nanterre brioche, Nantes Tourton, ... See them all 80
Olive oil
Like these other recipes: Leek and Mimolette tart, Warm scallop and cabbage salad, Scallops with sorrel and Noilly Prat, Pan bagnat, Stuffed mushrooms au gratin, ... See them all 532
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