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Beef Rissoles

  • Pie crust
  • Leftover beef or steak, minced
  • Salt
  • Paprika
  • Stock or gravy
  • Egg
Roll the pie crust as thin as possible and cut into rounds with a large biscuit cutter.

Season the minced meat with salt and paprika and moisten with stock or gravy to make the meat stick together. Put a spoonful of this mixture into each round of paste, applying a pinch the edges together so that the meat may not escape. Brush egg over the outside.

Fry like doughnuts in deep lard. It will take 8 minutes to brown. Drain on paper towels and serve hot.
Submitted by Tess M May 29, 2010 15 min 30 min 45 min


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