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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MAKE THE PASTRY:. | 2. In a 2-quart saucepan, place the milk, butter, and salt. Warm over medium-high heat until the milk is scalded, not boiling. Reduce the heat to medium-low. | 3. Using a wooden spoon, vigorously stir the flour into the milk. Keep stirring over medium-low heat until it forms a dough. When the dough pulls away from the sides of the pan and forms a ball, remove the pan from the stove. | 4. Turn the dough out onto a lightly floured work space. Using a plastic dough scraper or wooden spoon, turn the warm dough to knead briefly until smooth and the dough slightly springs back when pressed with your finger. (Don't overwork the dough.) Divide the dough in half, forming two balls, and cover with an inverted bowl. Set aside to cool to nearly room temperature. | 5. MAKE THE FILLING:. | 6. Melt the butter in a 1-quart saucepan. Add the onion and sauté over medium-high heat until lightly golden, about 10 minutes. | 7. Reduce the heat to medium-low, pour in the milk, and heat to scalding, not boiling. Stir in the cilantro or parsley, hot-pepper sauce, salt, pepper, and nutmeg. | 8. Combine the cornstarch or flour with the water. Stir into the milk and simmer over medium-low heat, stirring constantly until it thickens, about 1 to 2 minutes. (Don't over cook or the cornstarch will break down and the mixture will loosen.) Stir in the chopped shrimp, heat through for 1 minute, and remove from heat. Set aside to cool completely. | 9. ASSEMBLE AND FRY THE PASTRIES:. | 10. Take half the dough and roll out to 1/8-inch thickness. Using a cutter that is 3 1/2 to 4 inches in diameter (smaller if making appetizers for a party), cut disks of dough. | 11. Place 1 teaspoon of filling in the middle of a circle. Fold the dough over to form a half circle, pressing the edges together. Set aside on a sheet pan or tray lined with plastic wrap. Repeat until all the filling is used. | 12. COOK THE PASTRIES:. | 13. Dip the pastries in beaten egg, then quickly into the breadcrumbs, shaking off any excess crumbs. Set aside. | 14. Heat 2 or 3 inches of oil in a deep skillet over medium-high heat to a temperature of 350°F (175°C) or until a bit of the pastry sizzles when slipped inches Fry the rissóis, two or three at a time, until golden brown. Remove to paper towel to drain. Serve hot or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
salt	1	teaspoon		-	-	-	-
purpose flour	2	cups		-	-	-	-
butter	2	tablespoons	unsalted	342.0	15.714	10.686	28.8
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
milk	1	cup		297.68	23.3264	15.372	15.9576
cilantro	1/2	tablespoon	chopped	0.115	0.0183	0.0106	0.0026
pepper sauce	1 -2	teaspoon		-	-	-	-
kosher salt	1/2	teaspoon		-	-	-	-
white pepper	1/2	teaspoon	ground	3.552	0.8233	0.1248	0.0254
nutmeg	1/4	teaspoon		2.8875	0.2711	0.0321	0.1997
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
water	2	tablespoons		0.0	0.0	0.0	0.0
shrimp	1/2	cups	peeled deveined cooked drained chopped	-	-	-	-
egg	3	cup	beaten	1042.47	5.2488	91.5624	69.3279
breadcrumb				-	-	-	-
olive oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.