Rissois De Camarao

We always work better if we have a theme to play with. So we thought we’d have a pop at a few Portuguese recipes. So far - So good!

Ingredients:-

Pastry:-

475ml of Almond Milk
4 Tbsp of Olive Oil Based Margarine
1 Tsp of Salt
275g of Gluten Free Plain Flour

Filling:-

2 Tbsp of Olive Oil Based Margarine
1 Onion, diced
240ml of Almond Milk
1 Tbsp of chopped Coriander
2 Tsp of Chilli Sauce
Salt & White Pepper to season
¼ Tsp of Nutmeg
2 Tbsp of Cornflour with 2 Tbsp of Water
300g of Cooked Prawns, chopped

Coating:-

2 Eggs, beaten
Gluten free Bread Crumbs

Method:-

(1) On a medium heat add the Milk, Margarine and Salt.
(2) Bring to a gentle simmer and add the Flour.
(3) Reduce the heat it a simmer and stir until you form a dough.
(4) Remove and turn out onto a Floured surface.
(5) Gently kneed and then divide into two balls.
(6) Cover with a bowl and allow to rest at room temperature for a hour.
(7) Over a medium heat the Margarine cook the Onions until softened.
(8) Add the Milk and allow to simmer.
(9) Remove from the heat and add the Coriander, Chilli Sauce, Salt & Pepper and Nutmeg.
(10) In a bowl mix the Cornflour and Water.
(11) Add to the sauce and over a low heat stir until the sauce thickens.
(12) Add the cooked Prawns and cook for a further minute.
(13) Remove from the heat and set aside.
(14) Roll out the pastry and use a bowl to cut circles.
(15) Fill each with the filling and seal with Egg Wash.
(16) Dip in Egg Wash and dredge in Breadcrumbs.
(17) Fry at 170c until golden brown and drain over kitchen paper before serving.

Using Gluten free Flour these were a bit of a pain to fry to be honest. Next time we’ll add Xanthan Gum perhaps? But the flavour of the filling was outstanding.