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Easy Beef Risoles

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.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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)
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Place the fried Beef Risoles on a plate covered with paper towels. Enjoy!

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.