Portuguese Rissois de Chouriço (Patties)

Start by making the dough:

1. In a saucepan, combine the water, butter, and a pinch of salt.
2. Heat over medium heat until the butter is melted and the mixture comes to a boil.
3. Remove the saucepan from the heat and immediately add the flour. Stir vigorously until the dough comes away from the sides of the pan and forms a ball.
4. Let the dough cool for a few minutes.

While the dough cools, make the filling:

1. In a skillet, heat the olive oil over medium heat. Add the chopped chouriço and onion. Sauté until the onion is soft and the chouriço is slightly crispy.
2. Sprinkle the flour over the sausage and onions and stir to combine. Cook for a couple of minutes to get rid of the raw flour taste.
3. Gradually add the milk while stirring constantly to avoid lumps. Cook until the mixture thickens.
4. Season the filling with salt, pepper, nutmeg, and chopped parsley. Remove it from the heat and let it cool.
5. Preheat your oil for frying to 350°F (175°C).

Now, assemble the rissois:

1. Take small portions of the dough and roll them into balls. Flatten each ball into a round disc using your hands or a rolling pin. The discs should be about 3 inches (7.5 cm) in diameter.
2. Place a spoonful of the chouriço filling in the center of each disc.
3. Fold the dough over to create a half-moon shape and seal the edges by pressing them together.
4. Dip each rissois into the beaten egg and then coat with breadcrumbs.

Fry the rissois:

1. Carefully place the rissois in the preheated oil and fry until they are golden brown and crispy, usually for about 3-4 minutes.
2. Remove the rissois from the oil and drain them on a paper towel to remove excess oil.

Recipe Credit: Paula Costa
Photo Credit: https://www.delhaize.be