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.
211 K 3.7/5 (115 reviews)
1 hour 15 min.
Easy
24 pasties
8 IngredientsLast modified on: September 10th 2018
For 24 pasties, you will need:
- 1
6 onions - 2
9 tablespoons olive oil - 3
3 cups + 3 tablespoons minced beef - 4
parsley - 5
3 cloves garlic - 6
3 eggs - 7
4 ½ cups shortcrust pastry (pâte brisée) - 8
1⁄3 cup beaten egg
Change these quantities to make:
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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 6 onions and chop finely.
Peel 3 cloves garlic and chop finely.
Peel 6 onions and chop finely.
Peel 3 cloves garlic and chop finely.
Stage 2 - 2 min.
Pour 9 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 3 cups + 3 tablespoons 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 4 ½ cups 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 4 ½ cups 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 | 800 RDI=310 % | 4,170 RDI=390 % | 3,570 RDI=540 % | 8,760 RDI=440 % | 36,680 RDI: 440 % |
| 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 24 pasties : 11.90 €
- Per pasties : 0.50 €
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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: Salmon and spinach quiche, Rata-tart, Mornay onion tart, Salmon and leek fondue tart, Black sesame flan, ... See them all 15
Minced beef
Like these other recipes: Moussaka, Algerian brik rolls, Enchiladas, Meatballs, Stuffed tomatoes and courgettes, ... See them all 14
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, French croissants, Pogne de Romans, Angevin plum pâté, Brioche galette, ... See them all 78
Olive oil
Like these other recipes: Quick chicken curry, Pan-fried fish fillets, braised cabbage with Noilly Prat, Pork escalope with mushrooms and sage cream, Sorrel pesto, Cabbage julienne with ham, ... See them all 513
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