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Rissoles are traditional savoury pastries, made with thin pastry and shaped into a half-moon, with different fillings: prawns, beef, chicken, suckling pig and fish, offering options for different menus and service requirements. All rissoles are deep-frozen and ready to cook; they should be fried to ensure a crispy exterior and a succulent filling.
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Mini rissoles: shrimp or beef filling.
Regular rissoles: shrimp, beef, chicken, fish or suckling pig filling options
Yes. The deep-freezing process ensures that the pastry remains crispy and the filling succulent, resulting in a uniform and appetising appearance.
Frying: without defrosting, fry in oil at 180°C for at least 6 minutes.
Oven: preheat the oven to 175°C and, without defrosting, cook for approximately 15 minutes.
Air fryer: without defrosting, place 3 pieces in the air fryer and set to 180°C for 10 minutes.
Generally, all fillings require the same frying time, but larger rissoles, such as those with suckling pig or prawn, may need a few extra minutes.