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Rissois de Vegetais (Portuguese treat)







Ingredients
Dough:
1 cup Water;
1 cup All- purpose flour;
1/2 tbsp Butter;
1 Lemon peel;
Salt.

Filling:
3 tbsp Canned corn;
3 tbsp Diced carrots;
3 tbsp Sliced mushrooms;
3 tbsp Sliced Olives;
3 tbsp Diced onions;
1 tbspButter;
1 cup Milk;
2 tbsp Flour;
Parsley;
Salt;
Pepper.

Assembly:
1 Beaten egg;
Fine breadcrumbs;
Oil to fry.


Preparation
Dough:
1. Put the water in a pan with the butter, salt and lemon peel and let it come to a boil.
2. When the water starts boiling, remove from heat, take the lemon peel out and add the
flour.
3. Get the pan back on low heat and work the flour with a wooden spoon until it looks smooth
and dry.
4. Place the dough on a working surface and kneed for a minute or two, just until it becomes
even and leave it until we're ready to use it.
Filling:
1. In a pan on medium low heat, melt the butter and throw in the onions.
2. When the onions are softened, add the rest of the vegetables and allow them to cook for
about two minutes.
3. In a small bowl, mix the flour with a little bit of milk and set aside.
4. Add the rest of the milk to the pan and let it boil.
5. Add in the parsley, salt and pepper.
6. When it starts boiling, add the flour mix and stir until it becomes a little thicker then a regular
béchamel sauce.


Assembling:
1. Roll out the dough and cut out circles 10cm in diameter.**
2. Place a bit of the filling on and close forming a half moon shape.
3. Take your rissól into the egg and coat with the breadcrumbs.
4. Fry in hot oil until golden on the outside.
5. Serve and enjoy!


Notes
>You can really play with the quantities, putting more of what you like, less of what you don't,
or just not put it at all! Additionally, regular rissóis take shrimp too. If you'd like to add that, just
take 3 tablespoons of small sized shrimp (or whatever amount you want) with the peel off and
incorporate in the second step of the filling preparation;
>>These are regular size rissóis, you can make them smaller or bigger.


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