HAM & CHEESE RISSOLES
MAKES ABOUT 24 RISSOLES / PREPARATION: 45 MINS / RESTING: 30 MINS / CHILLING: 30 MINS / COOKING: 1 HOUR
These delicious deep-fried pastries are a treat.
PASTRY
375ml (1½c) fullcream milk 125ml (½c) chicken stock
30ml (2T) butter 500ml (2c) cake flour
FILLING
15ml (1T) olive oil ½ onion, finely chopped
1 garlic clove, grated 5ml (1t) smoked paprika (optional) pinch of nutmeg 150g ham, diced or finely chopped 250ml (1c) grated cheddar or Gouda cheese handful fresh parsley, chopped freshly ground pepper
TO FINISH flour, for dusting water, for brushing 2 eggs
30ml (2T) milk 250ml (1c) breadcrumbs oil, for deep-frying
Keep a sheet of clingfilm and a 10cm-round cookie cutter at hand. 1 Pastry In a saucepan, heat the milk, stock and butter until the mixture starts to simmer.
2 Add the flour and stir with a wooden spoon until a stiff dough begins to form. Remove from the heat and turn the dough out on a clean working surface.
3 Allow to cool for a minute or two, then knead the dough for a few minutes until smooth and elastic. Shape into a ball, cover in clingfilm and allow to rest for 30 minutes. 4 Filling Heat the oil in a pan and fry the onion until soft. Add the garlic and stirfry until fragrant. Remove from the pan and allow to cool completely. 5 Combine the onion mixture with the paprika (if using), nutmeg, ham, cheese and parsley. Season with pepper.
6 To finish On a flourstrewn surface, roll out the dough to a thickness of about 5mm. Use the cookie cutter to cut out circles.
7 Put a dough circle in the palm of your hand, spoon a little of the filling into the middle and lightly brush the edges with water. Fold the circle in half (to resemble a halfmoon) and pinch the edges to seal well. Repeat with the rest of the dough and filling.
8 Whisk the eggs and milk together in a shallow bowl. Put the breadcrumbs in another shallow bowl. Working with one half-moon at a time, dip in the egg mixture, then carefully roll in the breadcrumbs to coat. Arrange in a single layer on a plate or plates and chill in the fridge for at least 30 minutes. 9 Heat enough oil for deep-frying. Fry the rissoles in batches over moderate heat until golden brown and crisp. Drain on paper towels and serve hot or at room temperature.