How to make it

  • In a 2-quart saucepan, place the milk, butter, and salt. Warm over medium-high heat until the milk is scalded, not boiling. Reduce the heat to medium-low.
  • Using a wooden spoon, vigorously stir the flour into the milk. Keep stirring over medium-low heat until it forms a dough. When the dough pulls away from the sides of the pan and forms a ball, remove the pan from the stove.
  • Turn the dough out onto a lightly floured work space. Using a plastic dough scraper or wooden spoon, turn the warm dough to knead briefly until smooth and the dough slightly springs back when pressed with your finger. (Don't overwork the dough.) Divide the dough in half, forming two balls, and cover with an inverted bowl. Set aside to cool to nearly room temperature.
  • Melt the butter in a 1-quart saucepan. Add the onion and sauté over medium-high heat until lightly golden, about 10 minutes.
  • Reduce the heat to medium-low, pour in the milk, and heat to scalding, not boiling. Stir in the cilantro or parsley, hot-pepper sauce, salt, pepper, and nutmeg.
  • Combine the cornstarch or flour with the water. Stir into the milk and simmer over medium-low heat, stirring constantly until it thickens, about 1 to 2 minutes. (Don't over cook or the cornstarch will break down and the mixture will loosen.) Stir in the chopped shrimp, heat through for 1 minute, and remove from heat. Set aside to cool completely.
  • Take half the dough and roll out to 1/8-inch thickness. Using a cutter that is 3 1/2 to 4 inches in diameter (smaller if making appetizers for a party), cut disks of dough.
  • Place 1 teaspoon of filling in the middle of a circle. Fold the dough over to form a half circle, pressing the edges together. Set aside on a sheet pan or tray lined with plastic wrap. Repeat until all the filling is used.
  • Dip the pastries in beaten egg, then quickly into the breadcrumbs, shaking off any excess crumbs. Set aside.
  • Heat 2 or 3 inches of oil in a deep skillet over medium-high heat to a temperature of 350°F (175°C) or until a bit of the pastry sizzles when slipped in. Fry the rissóis, two or three at a time, until golden brown. Remove to paper towel to drain. Serve hot or at room temperature.
  • NOTE: To freeze: Line a sheet pan with plastic wrap and set the pastries down in a single layer without overlapping. Cover well with plastic wrap, smoothing out as much air as possible. Freeze. They will keep for at least a month, but you most likely will use them before that time.
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Reviews & Comments 10

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  • mamalou 5 months ago
    This is a keeper recipe. Delicious!
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  • habsgirl 8 years ago
    So glad I found this recipe. I've been buying rissois de camarao at our local Portuguese padaria (bakery) or pastelaria (pastery shop) for years. I always thought they were too much work, but I will give it a try!
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  • shandy 8 years ago
    What a fun dish!
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  • venilde 9 years ago
    Luisa, I made the rissois last weekend...they were surprisingly easy to do...and great tasting! They didn't last very long though, husband and son made sure of that. Thank you !
    I was wondering if you might have a similiar recipe but with meat filling?
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  • venilde 9 years ago
    ahhh..I'm so happy I found this...I'm a new member and was looking for this recipee...will try it this weekend...and let you know. However, I seem to be pretty bad at frying I'll keep you posted if my rissois turned out as blakened rissois.
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  • rhianna 9 years ago
    So happy to see these rissois here! I fell in love with them in Portugal! This is close to how I make mine. I will try these next time. Obrigada Luisa!
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    " It was excellent "
    meals4abby ate it and said...
    Luisa, you never cease to amaze me! Another winner. Man, that looks good!!
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    " It was excellent "
    trigger ate it and said...
    Oh my what a treat I love the addition of those bread crumbs. I can taste the succulent shrimp filling.
    Five forks and a big happy smile :)
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  • meileen 9 years ago
    Thanks this looks really really good and I'd love to try this next weekend.
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    " It was excellent "
    quaziefly ate it and said...
    Great recipe. Please extend our sincere Happy Birthday to your father. 5
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