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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.

97,4403.7/5 for 59 ratings

Last modified on: September 10^th 2018

For 8 pasties, you will need:

1 2 onions
2 3 tablespoons olive oil
3 1 cup minced beef
4 parsley
5 1 garlic clove
6 1 egg
7 1 ½ cup Shortcrust pastry (pâte brisée)
8 1 ½ tablespoon beaten egg

Change those ingredients for: 4 pasties 8 pasties 16 pasties 24 pasties

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
42 min.	32 min.	1 hour 14 min.

Keeping: A few days in the fridge, covered with plastic film.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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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.

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 1 cup minced beef...

Stage 4 - 3 min.

...and cook, stirring regularly, until the meat is cooked.

Add the chopped parsley and check the seasoning.

Stage 5 - 3 min.

Tip into a bowl, leave to cool, then add 1 egg and mix well.

Your filling is ready.

Stage 6 - 2 min.

Preheat the oven to 390°F (200°C).

Now to make the pasties:

Roll out 1 ½ cup 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.

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,915 Kcal or 12,205 Kj	77 gr	165 gr	215 gr
146 %	29 %	16 %	33 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
299 Kcal or 1,252 Kj	8 gr	17 gr	22 gr
15 %	3 %	2 %	3 %

Per pasties
Energetic value	Proteins	Carbohydrates	Fats
364 Kcal or 1,524 Kj	10 gr	21 gr	27 gr
18 %	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 : 3.96 €
Per pasties : 0.50 €

Note : These prices are only approximate

Change currency:

Source

Based on Gisèle's recipe, of course.

More recipes?

This recipe uses (among others)

	Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Deep leek and potato quiche, Quiche Lorraine, Paté en croute (terrine in a pie crust), Rata-tart, French custard tart, ... All
	Minced beef: You can check-out other recipes which use it, like for example: Bolognaise lasagne, Meatballs, Italian style gratin, Spaghetti Bolognese, Gratin Parmentier, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Sausage in brioche, Vegetable pie, Sicilian Epiphany Pie, Mini apricot and pistachio brioches, Ham "friand" pie, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Poivrade Artichoke Salad, Green asparagus omelette, Scallops with fondue of leeks, Tagliatelle with cockles, Kérinou slices, ... All

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