Vegetable Risoles
Ingredients
Part Massa
Part Empanamento
Part Recheio
Process
01. Chop the onions.
01. Place the butter and chopped onion in a pan and heat to sauté.
02. Add the vegetables and sauté quickly. Season with salt to taste.
01. Blend the corn with the recipe water (dough) in a blender.
02. Add this mixture to Zeelandia Salgadinhos and the milk in the mixer and mix for 5 minutes at low speed (speed 1).
03. Divide the dough into 50 g portions, roll them into balls, and flatten each portion into a disk shape.
04. Fill and seal the disk with your fingertips, shaping it into a risole.
BREADING
01. Mix the water and eggs for the breading.
02. Moisten the risoles in this mixture and coat with breadcrumbs.
03. Fry in oil heated to 180°C for 3 minutes.
Tips
- To prevent sogginess and cracks, reduce the number of pastries fried at a time.
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute raw egg with liquid egg for breading.
- Freezing
* The pastries can be frozen for up to 2 months at -18°C.
* To fry frozen pastries, initially heat the oil to 200°C.
* For pastries over 50 g, thawing is necessary to ensure the filling is heated as well.
- Molding Machine
* When using molding machines, reduce the amount of milk by 5% and water by 5%.
* The chicken filling used in molding machines should be moister and pastier.
* The molds and fittings of the molding machine should be greased with general-purpose margarine.
* To regulate the size of the pastries, use only the dough as a test which can then be reused.
Yield
50 Units of 75 g
Equipment
Mixer , Stove , Blender , Fryer , Whisk
Suggested shelf life
6
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 70 | % VD (*) |
| Carboidratos (g) | 9.8 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 1.9 | % VD (*) |
| Gorduras totais (g) | 2.7 | % VD (*) |
| Gorduras saturadas (g) | 1.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 161 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Vegetable Risoles
Ingredients
Part Empanamento
Part Recheio
How to make it
FILLING
01. Chop the onions.
01. Place the butter and chopped onion in a pan and heat to sauté.
02. Add the vegetables and sauté quickly. Season with salt to taste.
01. Blend the corn with the recipe water (dough) in a blender.
02. Add this mixture to Zeelandia Salgadinhos and the milk in the mixer and mix for 5 minutes at low speed (speed 1).
03. Divide the dough into 50 g portions, roll them into balls, and flatten each portion into a disk shape.
04. Fill and seal the disk with your fingertips, shaping it into a risole.
BREADING
01. Mix the water and eggs for the breading.
02. Moisten the risoles in this mixture and coat with breadcrumbs.
03. Fry in oil heated to 180°C for 3 minutes.
Tips
- To prevent sogginess and cracks, reduce the number of pastries fried at a time.
- For breading, use the minimum amount of liquids possible.
- It is possible to substitute raw egg with liquid egg for breading.
- Freezing
* The pastries can be frozen for up to 2 months at -18°C.
* To fry frozen pastries, initially heat the oil to 200°C.
* For pastries over 50 g, thawing is necessary to ensure the filling is heated as well.
- Molding Machine
* When using molding machines, reduce the amount of milk by 5% and water by 5%.
* The chicken filling used in molding machines should be moister and pastier.
* The molds and fittings of the molding machine should be greased with general-purpose margarine.
* To regulate the size of the pastries, use only the dough as a test which can then be reused.
Yield
50 Units of 75 g
Equipment
Mixer , Stove , Blender , Fryer , Whisk
Suggested shelf life
6 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 70 | % VD (*) |
| Carboidratos (g) | 9.8 | % VD (*) |
| Açúcares totais (g) | 0.2 | % VD (*) |
| Aç adicionados (g) | 0.0 | % VD (*) |
| Proteínas (g) | 1.9 | % VD (*) |
| Gorduras totais (g) | 2.7 | % VD (*) |
| Gorduras saturadas (g) | 1.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.9 | % VD (*) |
| Sódio (mg) | 161 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.