Portuguese Fried Pork Patties Rissoles • Rissol de Porco

Meat patties are one of the most traditional and tasty snacks in Portuguese cuisine, you can find them in almost every snack bar and restaurant in Portugal, you can also buy them ready made or frozen on any supermarket. Preparing this delicacy at home does take some time, but can be a lot of fun, as well as providing a delicious meal or snacks for the beach or any party.

These crispy bites, similar to meat croquettes, are a delightful take on savory pastries. The beauty of Rissoles lies in their adaptability, while traditionally filled with ground meat or chicken, they’re the perfect vehicle for leftover meats, or even fillings like shrimp or flaky white fish like pescada. So next time you’re looking for a satisfying snack, whip up a batch of Rissoles, just follow the recipe for the outside dough and make your own filling 😀

I made these rissoles or meat patties quite “rich” unlike commercial rissoles, the filling in these isn’t a pile of cream with a meaty “aroma”, it’s a pile of meat with a touch of cream to add to the filling, and I have to admit they turned out very nice pat on my back let’s get to the recipe, which is a bit long but you do make a lot of them ;D

Portuguese Fried Pork Patties • Rissol de Porco

Servings: 12
Time: 1hr 30mins
Difficulty: Hard
Rating: ★★★★★
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There's nothing better than portuguese style homemade meat patties, made with simple and tasty ingredients.

Ingredients

Flour – 150gr
Butter – 25gr
Water – 75ml
Milk – 50ml
Lemon – 1 Peel
Salt – A pinch
Pork – +/- 400gr (Already Cooked, Roasted)
Onion – 1/2
Garlic – 2 cloves
Coriander – A pinch (or Parsley)
Flour – 50gr
Butter – 15gr
Milk – 30ml (Hot)
Olive Oil – A dash
Pepper – A pinch
Breadcrumbs – 100gr
Egg – 2 L
Oil – Enough for frying

Directions

Start by preparing the rissole dough. In a saucepan, add 25 grams of butter, 75 ml of water, 50 ml of milk, 1 lemon peel and a pinch of salt, bring it to a boil.

Turn the heat down to medium, remove the lemon peel and pour in all the flour, start stirring constantly until it forms a ball of dough, keep stirring until the ball starts to create a crust on the bottom of the pan.

Remove the pan from the heat and take the ball of dough out onto a floured board, knead and work the dough a little until it forms a smooth ball.

Take a piece of the dough, place it on the board sprinkled with flour, stretch it out until it’s very thin and use a form to cut out circles of dough, set these aside, with the remains of the stretched dough add some more dough and stretch it out again and cut out more circles of dough, repeat until you have no more dough left.
Now for the filling, in a large frying pan with a drizzle of olive oil, add the chopped onion and the finely chopped garlic, let them sauté a little until the onion is golden.

Finely chop half of the roasted pork and coarsely dice the rest of the pork and trimmings, add these to the sauté, just to mix it all, taste, add salt and pepper and remove from the heat.

In a small saucepan over a medium heat, add 50 grams of flour, 25 grams of butter and a pinch of salt, let them melt and form a ball of dough, then add hot milk until it forms a thick cream.

Remove the cream to a bowl and add the sauté with the pork and a pinch of coriander, mix well and taste, check the seasonings again.

Now you’re going to fill each rissole, pour a little filling on half the dough circle, then fold over and seal the ends, the rissol dough is very flexible, so adjust it to create the traditional half moon shape of a rissole, repeat until you have no more dough and filling.

Then prepare two large plates, one with breadcrumbs and the other with two whisked and seasoned eggs. You will then coat each patty in the egg and then in the breadcrumbs (you can freeze the patties at this point if you like).

Then heat the oil and fry the rissoles until they’re golden brown. When they’re golden brown, they’re ready to be removed from the oil onto kitchen paper, since the filling is already cooked.

And that’s it, you can serve them as a snack or as a meal accompanied by a salad or tomato rice, bon appetit.

Notes: Also, often the classic Portuguese rissol dough recipe doesn’t use milk, so if you want a less sweet and more classic dough, replace the milk in the dough with more water. Finally, once you’ve baked the rissoles, you can freeze them to fry later. Note that in a rissol both the filling and the topping are already cooked, so when you fry them you’re only toasting the outside and heating the inside, which is why they’re perfect for freezing before frying.

This recipe for Portuguese Fried Pork Patties • Rissol de Porco was originally created on BakeAfter.com.