3 Vegan Rissóis recipe (Portuguese patties)
Recipes, Uncategorized

3 Vegan Rissóis recipes (Portuguese pasties)

Today I’m sharing with you 3 Vegan Rissóis recipes (Portuguese pasties). Rissóis are very popular patties in Portugal, made with a very specific pasta/dough and normally filled up with meat or shrimp. It has been years since I last ate one until I decided to make my 100% plant-based/vegan version of Rissóis. Today I’m sharing with you how to do these pasties with 3 different flavours: Rissol with spiced lentils and Rissol with tofu with veggies and Rissol with mushrooms and leeks.

What are Rissóis?

When I was a child, I spent a lot of time with my grandparents. My nana used to cook a lot of traditional Portuguese dishes, and my sister and I used to help her in the kitchen when we finished our homework. One of the things I loved helping with (and eating) was doing Rissóis. Rissol is the word we use for the singular and Rissóis is for the plural (eg. 1 Rissol and 2 Rissóis). They are part of one of the most traditional dishes in Portuguese gastronomy and, although is normally part of the main dish, you can also have them as a snack.

When part of main dish, these pasties are commonly served with Arroz de Feijão, bean and tomato rice, as you can see in the image above. This rice is cooked with kidney/red beans and tomato, it is very moisty just like a risotto, and it is also DELICIOUS! If you prefer a lighter meal, I can guarantee you that Rissóis go incredibly well with a simple salad of lettuce, tomatoes, onion and shredded carrots.

As you might know from previous recipes, such as Red Lentils Falafel, that I love patties and pasties. But this is a special one for me: it feels like a throw-back to my childhood, so I really hope you enjoy it as much as I do.

Heads-up!

In this 3 Vegan Rissóis recipes (Portuguese pasties) article I’ll share with you the recipe for the dough/pasta of these past%a%ies, but also the recipes for each of the 3 different fillings. The instructions given for the dough are for a big number of Rissóis (see all quantities down in the directions). You can freeze and have them ready to cook whenever you want: the quantity of pasta is done for around 30 Rissóis and the recipe for the fillings is different for each (you can adapt quantities according to your preferences).

The recipes:

The Rissol pasta/dough

3 Vegan Rissóis recipe (Portuguese patties)

For the Rissol‘s pasta/dough you only need 5 ingredients: flour, plan-based milk, olive oil, water and salt.

Start by bringing the milk, olive oil, salt and water to boil in a pan.

Once boiling, add gradually the flour while you mix all very well.

3 Vegan Rissóis recipe (Portuguese patties)

It ill be ready to remove from the heat once all liquid is solidified and it starts to slightly glue to the pan. Place it on a surface sprinkled with flour and let it cool down for about 15 minutes.

3 Vegan Rissóis recipe (Portuguese patties)

Cover with flour the surface where you’ll be preparing the dough on. Start to knead it and work it with your hands, adding flour whenever you feel that it is too sticky. It will take you about 15 to 20 minutes until the dough becomes elastic and non-sticky, smooth and silky (not too floury or rough).

When it is done, let the dough rest for 15-20 minutes more, and it will be ready. With a rolling pin, roll a small portion of the dough, stretching it up until it has the thickness of 1 penny coin.

Once spread, you need to cut the pasta in circular discs. I used a bowl pressing it against the pasta until it creates the desired disc shape. Do the same process with the rest of the dough.

Place the filling in a third part of the disc shape piece and fold it over. Press the edges to make sure they are well closed. You can shape the edges like you can see on the right-hand image above.

Although it is optional, traditionally we cover the Rissóis with bread crumbs before frying or cooking them in the oven. This process is normally done by dipping the patties in egg yolks so the bread crumbs stick to their surface. To replace the egg, you can brush the pasties’ surface with olive oil, so that the bread crumbs will stick to the surface.

Now you just need to cook them: you can deep-fry them (takes about 5 minutes) or cook them in the oven for about 15 minutes in 180Cº.

The fillings for the 3 Vegan Rissóis recipes (Portuguese pasties)

3 Vegan Rissóis recipe (Portuguese patties)

#1 – Spiced Lentils

Gather all the ingredients. Start by rinsing the lentils and boil them for about 10 – 15 minutes, until they are very soft.

Chop very finely all the ingredients and cut and press a bit of ginger. Put the sliced garlic to golden in a pan with olive oil, and add all the veggies, but the lentils.

While the veggies are cooking, put all the spices in another pan and heat them up in medium heat for about 3 minutes to enhance the flavour. Stir them a bit so they don’t burn.

3 Vegan Rissóis recipe (Portuguese patties)

Add the spices, stir all for one minute, and add the lentils. Finally, cook all together for 5 minutes, stirring it so they mix well, allowing the lentils to absorb the flavours, and to soften. Let them cool down before using them to fill up the pasties.

#2 – Tofu with veggies

Gather the ingredients. Start by crumbling the tofu with your hands.

Cut the veggies in very tiny pieces (all except for the spinach). Slice the garlic cloves and spring onions and golden them in olive oil for about 2-3 minutes in medium heat.

Add all the veggies but the spinach and let them cook for 5 minutes, in medium heat. Add the tofu and the spices and let them cook for another 5 – 8 minutes. Finally, put the spinach in the pan.

3 Vegan Rissóis recipe (Portuguese patties)

Stir all until the spinach loses all the water and reduce size. After cooking and stirring the mixture for a couple more minutes, it will be ready.

#3 – Mushrooms and leeks

Prepare all the ingredients: mushrooms, leek, aubergine, garlic, olive oil and salt.

Slice the mushrooms, leek and garlic and chop finely the aubergine. Golden the garlic and leeks in olive oil for 3 minutes.

Add the rest of the ingredients. Let it cook for 10 – 12 minutes until all the ingredients reduced size and the leeks caramelized slightly.

3 Vegan Rissóis recipe (Portuguese patties)

You can add a dash of truffle oil if you like. Let them cool down before placing them in the Rissol dough.

3 Vegan Rissóis recipe (Portuguese patties)

3 Vegan Rissóis recipes (Portuguese pasties)

Plant-based (vegan)lactose-free, optional soy-free (one of the 3 fillings has tofu)

30 Rissóis (4 pasties per serving)

Level of difficulty: mediumdifficult

Preparation time: 1h30 – 2h

For the Rissol dough

Ingredients for 30 pasties:

  • 2 cups of flour
  • 1 cup of almond milk
  • 1 cup of water
  • 2 tbsp of olive oil
  • pinch of salt

Directions:

  1. Bring the almond milk, water, olive oil and salt to boil in a big pan.
  2. Once boiling, add gradually the flour while you mix it. Keep stirring it.
  3. It ill be ready to remove from the heat once all liquid is solidified and it starts to slightly glue to the pan. Place it on a surface previously sprinkled with flour and let it cool down for about 15 minutes.
  4. Cover with flour the surface where you’ll be preparing the dough on.
  5. Knead it and work the dough it with your hands, adding flour whenever you feel that it is too sticky. I recommend you to add some flour into your hands before you start, in order to remove humidity that they may have. The kneading process involves bashing the dough, squashing it against the surface with the hills of your hands, opening, stretching and pulling it, reshaping it, squashing it again. If the pasta is too sticky continue adding flour gradually, kneading it, until you can comfortably work on it. This process will take you about 15 to 20 minutes until the dough becomes elastic and non-sticky, smooth and silky (not too floury or rough).
  6. When the dough is kneaded, let it rest for 15 minutes more, and it will be ready. You can wrap it with cling film but it’s not essential and you’ll save a bit of plastic. You can also cover it with a bowl if you prefer;
  7. Cut with a knife a small portion of the dough/pasta. With a rolling pin, roll the portion of dough you’ve cut, stretching it up until it has the thickness of 1 penny coin.
  8. Once spread, you need to cut the pasta in circular discs. I used a bowl of approximately 10cm, pressing it against the pasta until it creates the desired disc shape. Do the same process with the rest of the dough.
  9. Place the filling (see below 3 recipes of Rissóis fillings) in a third part of the disc-shape piece and fold it over. Press the edges to make sure they are well closed. As today’s article is a 3 Vegan Rissóis recipes (Portuguese pasties) you can choose between the 3 plant-based fillings you like the most.
  10. Traditionally we cover the Rissóis with bread crumbs before cooking them. This process is normally done by dipping the patties in egg yolks so the bread crumbs stick to their surface. To replace the egg, you can brush the patties’ surface with olive oil, so that the bread crumbs will stick to the surface.
  11. Cook them: you can deep-fry them (takes about 5 minutes) or cook them in the oven for about 15 minutes in 180Cº.
  12. Serve them with Arroz de Feijão (Kidney beans and tomato rice) or salad.

For the fillings:

#1 Lentils

Ingredients (filling of 13 to 15 Rissóis):

  • 1 cup of lentils
  • 1/2 green pepper
  • 1 carrot
  • 2 or 3 cherry tomatoes
  • 2 garlic cloves
  • Spices: 1 1/2 tsp of cumin, 1 1/2 tsp of curry powder, 1 1/2 tsp of paprika, 1/2 tsp of turmeric
  • 1 thumb-size of fresh ginger
  • Dash of olive oil
  • pinch of salt

Directions:

  1. Rinse the lentils and bring them to boil in a pan with water and a pinch of salt to taste, on medium heat for about 10 – 15 minutes, until they are very soft.
  2. Chop very finely all the ingredients (pepper, tomatoes and carrot) and cut and press a bit of ginger.
  3. Put sliced garlic to golden in a pan with olive oil, and add all the veggies, but the lentils.
  4. While the veggies are cooking, put all the spices in another pan and heat them up in medium heat for about 3 minutes to enhance the flavour. Stir them a bit so they don’t burn.
  5. Add the spices to the veggies, stir all for one minute, and add the lentils.
  6. Cook all together for 5 minutes, stirring it so they mix well, allowing the lentils to absorb the flavours, and to soften. Let them cool down before using them to fill up the pasties.

#2 Tofu with veggies

Ingredients (filling of 10 to 12 Rissóis):

  • 125g of tofu
  • 1/2 green pepper
  • 3 spring onions
  • 1 carrot
  • 2 hand-full of fresh spinach
  • 5 or 6 cherry tomatoes
  • 2 garlic cloves
  • 1 tsp of turmeric, 1 1/2 tsp of smoked paprika
  • Dash of olive oil
  • pinch of salt

Directions:

  1. Gather the ingredients and prepare them: cut the veggies in very tiny pieces (all except for the spinach).
  2. Crumble the tofu with your hands.
  3. Slice the garlic cloves and spring onions and golden them in olive oil for about 2-3 minutes in medium heat.
  4. Add all the veggies except for the spinach and let them cook for 5 minutes, in medium heat.
  5. Then add the tofu and the spices and let them cook for another 5 – 8 minutes.
  6. Finally, put the fresh spinach in the pan.
  7. Stir all until the spinach loses all the water and reduce size. After cooking and stirring the mixture for a couple more minutes, it will be ready.

#3 Mushrooms with leeks

Ingredients (filling of 10 Rissóis):

  • 9 – 10 chestnut mushrooms (or choose any local mushrooms that you prefer)
  • 1 leek
  • 1/4 of aubergine
  • Dash of olive oil
  • 1 garlic clove
  • pinch of salt

Directions:

  1. Prepare all the ingredients: mushrooms, leek, aubergine, garlic, olive oil and salt.
  2. Slice the mushrooms, leek and garlic and chop finely the aubergine.
  3. Golden the garlic and leeks in olive oil for 3 minutes.
  4. Add the rest of the ingredients to the pan. Let them cook for 10 – 12 minutes until all the ingredients reduced size and the leeks caramelized slightly.
  5. Once all the liquid vanished, it will be ready. Let it cook down before using in the Rissóis.

I hope you enjoy this 3 Vegan Rissóis recipes (Portuguese pasties).

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