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.
223 K 3.7/5 (115 reviews)
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Last modified on: September 10th 2018
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For 8 pasties, you will need:

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Times for this recipe
Preparation: 45 min.
Cooking: 35 min.
All in all: 1 hour 15 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
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Step by step recipe


Stage 1
Gisèle's Pasties : 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.
Gisèle's Pasties : Stage 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 : Stage 3
Add 250 g minced beef...

Stage 4 - 3 min.
Gisèle's Pasties : Stage 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 : Stage 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 : Stage 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 : Stage 7
Moisten around the edge of the pastry with a brush dipped in water.

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

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

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

Stage 11
Gisèle's Pasties : 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.
Gisèle's Pasties : Stage 12
Glaze the pasties.

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

Stage 14
Gisèle's Pasties : 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 recipe270 RDI=100 %1,390 RDI=130 %1,190 RDI=180 %2,920 RDI=150 %12,230 RDI: 150 %
Per 100 g30 RDI=10 %140 RDI=10 %120 RDI=20 %300 RDI=20 %1,250 RDI: 20 %
Per pasties30 RDI=10 %170 RDI=20 %150 RDI=20 %370 RDI=20 %1,530 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: egg, Gluten, milk
How much will it cost?
  • For 8 pasties : 4.00 €
  • 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)
Shortcrust pastry (pâte brisée)

You can get more informations, or check-out other recipes which use it, for example: Deep leek and potato quiche, Mornay onion tart, Rata-tart, Mexican tart, Potimarron and Parmesan tart, ... See them all 16

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