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.
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 May 29, 2010
15 min
30 min
45 min