Easy Beef Risoles

Name: Easy Beef Risoles
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 33 Risoles
Ingredients: 2 lbs ground beef; 5 cloves garlic; 3 tablespoons olive oil; 1 tablespoon knorr beef flavor bouillon; 1 onion; 2 Poblano Pepper or any bell pepper; 1 Tablespoon Gochujang hot pepper paste; kosher salt; Pure ground black pepper; 1 Cup fresh finely chopped parsley; 2 cube chicken bouillon; 2 cups milk; 2 cups all-purpose flour; 4 Tablespoons mayo; breadcrumbs; 5 eggs; ½ Teaspoon garlic powder; ½ Teaspoon Pure ground black pepper; vegetable oil for frying

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
33 Risoles
Calories
144 kcal
Course
Main Course
Cuisine
Brazilian

Easy Beef Risoles

Deacon Moody

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Beef Risoles are a delicious and popular Brazilian snack or appetizer similar to empanadas or turnovers. They are made by filling pastry dough with a savory mixture of ground beef, onions, peppers, and spices, then breading and deep-frying until crispy and golden brown.

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Ingredients

Servings

For beef risoles filling:

2 lbs ground beef , lean 90/10
5 cloves garlic , finely minced
3 tablespoons olive oil
1 tablespoon knorr beef flavor bouillon
1 onion , cut in half, and finely chopped
2 Poblano Pepper or any bell pepper , cut in half, seeded and finely chopped
1 Tablespoon Gochujang hot pepper paste , optional
kosher salt (to taste)
Pure ground black pepper (to taste)
1 Cup fresh finely chopped parsley

For the dough:

2 cube chicken bouillon
2 cups milk
2 cups all-purpose flour
4 Tablespoons mayo

For the Coating:

breadcrumbs
5 eggs
½ Teaspoon garlic powder
½ Teaspoon Pure ground black pepper
vegetable oil for frying

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Instructions

For the Filling: In a saucepan, drizzle olive oil. Add ground beef, garlic, and beef flavor bouillon—Cook over médium- high heat until brown and crispy. Using a wooden spoon, break up into equal size pieces. (Stirring constantly)
Add the onions and poblano pepper, and cook until tender. Add Gochujang hot pepper paste. Cook for about 1 minute. Stir in chopped parsley. Simmer until all liquid evaporates. Add salt and pepper(to taste). Stir to combine.
For the dough: In a pot over high heat, bring milk, chicken bouillon, and mayo to a boil. Add flour and stir vigorously until dough forms.
Turn dough out onto an electric stand mixer fitted with a mixer paddle and knead until silky and smooth. (about 5 minutes on medium-low speed).
To make your Risoles: Take a little piece of the dough and form a ping pong-sized ball. Flatten it into a disc, hollowing up the middle for the filling. Spoon a tablespoon of the filling into the middle of the dough.
Press the dough closed around the filling, shaping it like a half-moon. ( you can use a cup to cut into a half-moon). Continue until you run out of dough.
To coat your Beef Risoles: Whisk about 5 eggs, pepper, and 2 tablespoons of water. Coat the Risoles with egg mixture, then coat with breadcrumbs. Set it aside on a baking sheet and continue to coat all your Risoles.
To fry the Beef Risoles: In a large pot, preheat oil to 350°F. Fry the Beef Risoles in batches with enough canola or vegetable oil to cover, and cook until their golden brown.
Place the fried Beef Risoles on a plate covered with paper towels. Enjoy!

Equipments used:

Notes

How to Store & Re-heat
How to Store & Re-heat
To store: Let them cool to room temperature, then place them in an airtight container and refrigerate for up to 3 days.
To store: Let them cool to room temperature, then place them in an airtight container and refrigerate for up to 3 days.
To reheat: Place the risoles on a baking sheet and heat in a preheated 350°F oven for 10-15 minutes or until heated through.
To reheat: Place the risoles on a baking sheet and heat in a preheated 350°F oven for 10-15 minutes or until heated through.
Make-Ahead
Make-Ahead
To make the Beef Risoles ahead of time, follow the recipe until the frying point; instead of frying immediately, refrigerate the coated risoles for up to 24 hours. When ready to serve, fry them until golden brown.
To make the Beef Risoles ahead of time, follow the recipe until the frying point; instead of frying immediately, refrigerate the coated risoles for up to 24 hours. When ready to serve, fry them until golden brown.
How to Freeze
How to Freeze
To freeze the Beef Risoles, Prepare and coat the risoles with egg mixture and breadcrumbs. Freeze them on a parchment-lined baking sheet until solid. Transfer to sealed containers or bags labeled with the date. Store in the freezer for up to 3 months. To cook, thaw in the refrigerator and fry until golden brown.
To freeze the Beef Risoles, Prepare and coat the risoles with egg mixture and breadcrumbs. Freeze them on a parchment-lined baking sheet until solid. Transfer to sealed containers or bags labeled with the date. Store in the freezer for up to 3 months. To cook, thaw in the refrigerator and fry until golden brown.