Rissóis de Camarão (Portuguese Shrimp Turnovers)
In short: Half-moon pastries of a soft cooked dough filled with creamy shrimp béchamel, coated in crumbs and deep-fried until crisp. It takes about 1 h 40 min in total and makes 8 servings.
- Prep
- 1 h
- Cook
- 40 min
- Resting
- 1 h
- Total
- 1 h 40 min
- Servings
- 8
- Difficulty
- Challenging
- Calories
- 320 kcal
Rissóis de camarão are half-moon turnovers filled with shrimp in a thick white sauce, found in pastry shops, at parties and on the table at christenings and birthdays. The dough is made by cooking flour into hot milk and water, which makes it easy to roll and gives a tender bite. After a coating of egg and crumbs, the pastries fry until crisp. Make the filling well ahead, because it must be cold and firm for shaping.
Instructions
- Melt the butter for the filling and cook the onion for 5 minutes until soft. Stir in the flour for 1 minute, then whisk in the milk gradually and simmer for 5 minutes until very thick.
- Add the shrimp and cook for 2 minutes until pink. Stir in the wine, parsley, salt, nutmeg and pepper. Spread the filling on a plate, cover and chill for at least 1 hour, until firm.
- For the dough, bring the milk, water, butter and salt to a boil. Tip in all the flour at once and stir hard over low heat for 2 minutes until it pulls away from the pan. Cool for 10 minutes, then knead briefly until smooth.
- Roll the dough on a floured surface to 2 to 3 mm (1/8 in) thick and cut out 9 cm (3.5 in) circles. Put a heaped tablespoon of filling on each, fold into half-moons and press the edges firmly with a fork.
- Dip each turnover in the beaten egg, then in the breadcrumbs, pressing so the crumbs stick. Chill for 20 minutes.
- Heat the oil to 180°C (350°F). Fry in small batches for 3 to 4 minutes, turning once, until deep golden. Drain on paper towels and serve warm.
Tips
- Chill the filling until firm. A cold, thick filling is easy to spoon and does not leak while frying.
- Seal the edges firmly and keep the oil at 180°C (350°F). Cooler oil makes the turnovers greasy, and hotter oil browns them before the filling heats through.
Questions and answers
Can I freeze rissóis de camarão?
Yes. Freeze the breaded, uncooked turnovers on a tray, then bag them for up to 2 months. Fry from frozen at 170°C (340°F) for 6 to 7 minutes, until golden and hot in the center.
Can I bake rissóis instead of frying them?
They bake to a paler, drier pastry. For the best result, spray them generously with oil and bake at 220°C (425°F) for about 20 minutes.
Can I use other fillings?
Yes. Cooked chicken or minced cooked beef in the same white sauce are common. Season the filling well, since the dough is mild.
How long does it take to make Rissóis de Camarão (Portuguese Shrimp Turnovers)?
About 1 h 40 min in total: 1 h of preparation and 40 min of cooking.
How many calories are in Rissóis de Camarão (Portuguese Shrimp Turnovers)?
About 320 kcal per serving, with 13 g of protein, 38 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 320 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 38 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
Estimated values, calculated from the ingredients.
