Rissóis de Camarao | Portuguese Shrimp Turnovers

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RECIPE:
For the rissóis pastry
2 cups milk
4 tablespoons (2 oz) unsalted butter
1 teaspoon salt
2 cups all-purpose flour
Shrimp filling rissóis filling
2 tablespoons (1 oz) unsalted butter
1 cup finely chopped onion (about on large onion)
1 cup milk
1/2 tablespoon finely chopped parsley
1 peri peri hot sauce
1/2 teaspoon salt, or more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon of ground thyme
1/2 pound shrimp, peeled, deveined, well drained, and coarsely chopped (about 1 1/2 cups)
Roux for thickening the filling.
2 tablespoons of flour
2 tablespoons of butter
For breading
3 large eggs, beaten with 1/4 cup water for egg wash
1-1/2 cups bread crumbs
32 ounces of vegetable oil to fry the rissois.
Make the roux: add 2 TBSP of butter to a pan over low heat melt the butter. Add 2 TBSP of flour. Mix together and cook over low heat for 5-10 minutes. Set aside. (Roux can be used to thicken the filling hot or cold)
Chop the onions, parsley and shrimp (add about 1/4 tsp of salt to the shrimp). Grate the fresh nutmeg.
In a pan over medium-high heat, melt the butter. Add the onions and cook, stirring occasionally, until slightly golden, about 5-10 minutes. Season the onions with some salt.
Add the Chopped shrimp to the pan, add the thyme, nutmeg, black pepper and hot sauce.
Pour the milk in the pan that has the shrimp, and begin to a simmer. Add the roux to the pan and mix. Cook for about 5 minutes Remove the pan from the heat. (The mixture should not be watery at all. Add an additional 2-4 TBSP of bread crumbs in needed.) Remove the pan from the heat and let cool. (The filling can be done 1-2 days in advance)
DOUGH
In a 4-8 quart pot add 2 cups of milk, 4 TBSP of butter and 1 tsp of salt. Bring to a simmer. (About 180- 200 F)
When the milk mixture has reached a simmer, set the temperature to low. While stirring with a rubber spatula add the 2 cups of flour while stirring vigorously. Stir over low heat until the mixture forms a dough. About 2-4 minutes. When the dough forms a ball and pulls away from the sides of the pan, remove from the heat. (Let cool for about 2- 5 minutes so that it is cool enough to handle.
While the dough is still warm, divide the dough in two pieces. Knead the dough for about 1 to 2 minutes and shape into a log.
Place on log of dough in front of you and using a rolling pin or dowel, roll out a piece that is about 4 inches square and 1/8 inch thick. Place about 3/4 of a TBSP of filling in the middle of the 4 inch square. Fold half of the square the dough over the filling. Using the blunt side of a 2.5 inch cooking cutter or glass press and cut out the rissole. Place the resole on a baking sheet. Repeat.
Whisk 3 eggs with 1/4 cup of water in a bowl. In another bowl add the bread crumbs. Dip the rissois one at a time into the egg mixture, then transfers the dipped rissois into the bread crumbs. Repeat for the remaining rissois. Place on a cookie sheet pan. (They can be frozen at this point to be used at a latter time)
In a 4-8 quart pot heat the oil to about 350-375°F. Fry 3-5 rissois at a time. Cook them for about 2-4 minutes until golden brown. (If you are cooking rissois that have been frozen it may take 3-5 minutes). Place the cooked rissois on a plate lined with paper towels.
----
note if your rissois are bursting when frying:
The bursting may be due to steam being released from the ingredients.
Some things that should help resolve this problem:
Try using less filling in each rissois
When you roll out your dough :try making it slightly thicker. This will give it more strength to resist the pressure from the expanding steam when cooked.
Another option if it’s occurring to a batch of rissois you’ve already prepared. You could try frying the them halfway and then finish them in the oven. By frying them halfway you would get a crispy exterior but it wouldn’t give it time to heat up the interior to cause the steam and make it explode in your oil. If you do this technique I would fry it in slightly hotter oil closer to 375 for about 1 to 2 minutes then finish in a 450° oven for another three - five minutes. When you transfer them to the oven if you poke each one with a toothpick to allow a hole for the steam to release that would help also.
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[@coolcandy1542]

Thanks for the idea of rolling out the dough and cutting out the Patti. That was awesome

[@cookinglikeramos127]

Awesome recipe love these

[@randomsuper]

thanks for this video! just had some for the first time and fell in love. can't wait to make them this weekend!

[@MARIADaSilva-dw9cs]

Hey Michael...I cook the shrimp (2 packages) first with different spices. Let it cool. Peel and chop coarsely the amount of 1 pkg, process the second amount in the food processor for finer consistency. Both will be used in the filling. I also Add nutmeg and other spices. I chop the onion in a finer way. I add the liquid from cooking the shrimp. Used to help my mom make these. Labour of love, so worth it! You did a great job.

[@giselo66]

It's also very easy to find in Brazil ! Delicious!! !

[@lauragago2441]

Thanks for sharing this delicious portuguese recipe!!

[@JustCookwithMichael]

You’re welcome. It is one of my favorites!

[@saradasilva8162]

Thank you for the recipe it looks amazing I never made them

[@zulekh]

Great recipe and lovely video, can't wait to try it out! Thank you for your effort :)

[@JustCookwithMichael]

Thanks so much 😊

[@MariaFerreira-lf7nb]

Thank you

[@ivone9692]

Amazing 🤩

[@mystique9782]

Thank you..

[@gregghall3913]

These were my favourite snack in lisboa when I was living there. I'm not sure whether it is typically Portuguese but I also enjoyed something called pizza folhado which you could get in the bakeries of the supermarkets like minipreco, auchan and lidl. Amazing!

[@JustCookwithMichael]

Thank you,, i’ve never had pizza Folhado; hopefully I’ll get a chance to try it next time I go to Portugal🍻

[@gregghall3913]

@@JustCookwithMichael I was pleasantly surprised with all aspects of the Portuguese savoury baking. I mean the first thing I think of when I think of Portugal is pasteis and other sweet bakes but the savoury side of their baking is phenomenal. What with the various fillings of rissois, croquete and empadas I'm not too sure Portuguese cuisine gets the recognition it deserves! Huge fan of the bacalhau pastries in particular.

[@ricardoafonso7563]

....obrigado ... a nice encouragement..to try .. . Very popular in Goa ...( in India ) .

[@luisaregalado4866]

Hi I'm a portuguese from Lisboa and without disrespect or doubt how good yr recipe is I can tell our traditional "Rissois" are not made this way.

[@lullabiesofthedusk]

we make these in Goa too, the filling is with prawns but more simpler, your recipe looks delicious too 👌😊

[@JustCookwithMichael]

Thank you!

[@davemeyers9425]

We had these in Lisbon with coffee for breakfast on your visit a few years ago, to tasty. Some of the fillings were gooey (not so good) and others more like shrimp on a sauce (the best!).

[@JustCookwithMichael]

Yes they do seem to vary quite a bit. I was at a Portuguese restaurant last week in San Francisco called Una Casa, The interior had like a mashed potato like consistency. Different from my recipe but very good.

[@shwetajadhav1850]

Its also very famous in Goa, India.

[@JustCookwithMichael]

I hope to travel their some day.

[@sergiopatricio6754]

Hi Michael. Great job and very nice recipes. Let me know if you want to discuss any recipes w me, or just talk about food 👌🏼

[@muslimnurudin1171]

In Indonesia we say risoles

[@soniapereira69]

Hiya, can I ask how much flour you use for the Doug?

[@JustCookwithMichael]

2 cups of flour. Here is a link to the recipe justcookwithmichael.com/recipes/rissois-de-camaro/

[@klimtkahlo]

Come on dude! RULE 101 for being Portuguese never ever ever compare us to the Spaniards who have wrongfully annexed us for 60 years. We don’t appreciate it, no matter how accurate the comparison may be. Also rissois is pronounced with an s sound that is like the sound of the s in Sam. Other than that great work! 🇵🇹❤️

[@DCRight72]

Exactly! He also needs to brush up on his português. He didn’t pronounce rissois correctly.

[@LogitechXibanga]

@ Just Cook With Michael Santos they dont look very apetizer, i've been better looking rissoes in cheap taberns

[@garygoncalves5269]

Buddy born portuguese there's no nutmeg and that's not tradition

[@JustCookwithMichael]

Thank you for bringing that to my attention. I guess I'm going to need to get a new translation app. All these Portuguese website are listing and ingredient that's translating into nutmeg. (1 colher de chá de noz moscada) Maybe it's some other kind of nut they're using. I'll do some further research. Thanks again www.foodfromportugal.com/pt-pt/receitas/rissois-camarao/ www.saborintenso.com/f17/rissois-camarao-66/ www.teleculinaria.pt/receitas/entradas-e-petiscos/rissois-de-camarao-com-coentros/ www.petiscos.com/receita/rissois-de-camarao-3/

[@michaelgomes7949]

my mom made the best without a thermometer. grow a pair

[@MARIADaSilva-dw9cs]

His onion should be finely chopped.