Rissóis de Camaro | Portuguese Shrimp Turnovers
Rissóis de Camaro, Portuguese Shrimp Turnovers, are a staple Portuguese dish during the holidays. Change up the recipe by filling them with chicken, beef or vegetables if desired. These half-moon shaped croquettes are usually filled with shrimp in this recipe, but can be filled bacalhau or sometimes minced meat (rissóis de carne), before being breaded then deep-fried.The term “rissol” comes from the Latin russeolus which means “reddish”.
Ingredients
Pastry Dough
- 2 cups milk
- 4 tbsp unsalted butter
- 1 tsp salt
- 2 cups all purpose flour
Filling
- 2 tbsp unsalted butter
- 1 cup onion finely chopped
- 1/2 lb shrimp peeled, deveined, well drained and coarsely chopped (about 1½ cups)
- 1 tsp piri piri hot sauce substitute with hot sauce of your choice
- ¼ tsp ground thyme
- ½ tbsp parsley finely chopped
- ¼ tsp freshly ground nutmeg
- 1 cup milk
- ½ tsp salt
- ½ tsp black pepper
Roux for thickening filling
- 2 tbsp flour
- 2 tbsp butter
Breading
- 3 eggs beaten with ¼ cup water for egg wash
- 1½ cups breadcrumbs
- 32 oz vegetable oil for frying
Instructions
Filling
- Make a roux by combining equal parts butter and flour in a frying pan over medium heat. Cook for 5 minutes, allowing it to start to turn golden brown. Transfer to a small bowl and set aside.
- Season shrimp with salt and pepper.
- In a frying pan, melt butter over medium heat. Add in onions and saute until softened and starting to turn golden, about 10 minutes. At this point add in the shrimp, piri piri sauce to taste, ground thyme, parsley, nutmeg. Stir to coat the shrimp in spices. Next, add in about ¾ of the milk. Let the mixture come to a simmer. Once it reaches a simmer, add in ¾ of the roux. Cook for 3 minutes. The mixture should be thick and not runny. If it needs to be thickened further add the remaining roux. If it is too thick, add the remaining milk. Cook for another 3 minutes. Set aside and let cool.
Pastry dough
- In a large sauce pan or small stock pot, add in the milk, butter and salt. Once the mixture reaches a simmer, add in the flour stirring vigorously with a rubber spatula until the mixture begins to come away from the sides and form a ball. Remove from the pot and place on a cutting board.
- While the dough is still warm, divide it in half. Work each half into a sphere. Roll each sphere into a log. With a rolling pin flatten one in of the log in about a 4" square at ⅛" thick. Place about ¾ of a tablespoon of the filling in the center of the square. Fold half the dough over the filling. Then using the blunt side of at 2½" cookie cutter, or the rim of a highball glass, cut out the rissois. See video for detailed example. Continue this process until all your dough and filling are used up.
- In a bowl beat eggs with a ¼ cup of water. In a separate bowl place the breadcrumbs. Dip the rissois into the egg mixture then transfer to the breadcrumbs and ensure that they are evenly coated. Place on a parchment lined baking sheet.
- Heat oil on stove between 350°F-375°F. If you do not have a thermometer, dip a corner of a rissois into the oil, it should immediately begin sizzling if the oil is hot enough. Cook the rissois in batches, ensure the temperature of the oil does not drop to low. Cook the rissois for 3-5 minutes or until the external color is golden. Remove them from the oil and set on a paper towel lined plate to soak up excess oil.
Video
Notes
To freeze the rissois:
Link to cookie cutter set
https://amzn.to/3CPZhrG
- After breading them lay them out on a baking sheet. Ensure that they are not touching one another. Allow them to freeze on baking sheet until frozen through.
- After they have completely frozen you can place them into a large ziplock bag or tupperware.
- To cook, allow to defrost for 2 hours on a baking sheet then fry.
Link to cookie cutter set
https://amzn.to/3CPZhrG
Apple MacBook Pro with Apple M1
Rissois: Portugal’s Iconic Savory Turnover Rissois (singular: rissol) are one of Portugal’s most beloved snacks, instantly recognizable for their golden, half-moon shape and irresistibly creamy fillings. Often compared to empanadas for their handheld convenience and stuffed pastry format, rissois have carved out a unique place in Portuguese cuisine, celebrated from bustling city cafés to family gatherings and festive occasions. The Origins of Rissois The history of rissois is intertwined with Portugal’s rich culinary heritage and its openness to global influences. Oral tradition and food historians trace the dish’s roots to French cuisine, likely inspired by the French rissoles—pastries filled with meat or fish and fried or baked. However, the Portuguese interpretation took on a distinct character, using a cooked dough (massa cozida) similar to choux pastry, and focusing on creamy seafood or meat fillings. Rissois became especially prominent during Portugal’s Age of Discovery, when the country’s maritime explorations brought new spices, techniques, and ingredients to the national table. These influences enriched the fillings and seasonings, making rissois a true reflection of Portugal’s global connections and resourceful spirit. Why Rissois Are So Popular in Portugal Rissois are more than just a snack—they are a cultural staple. Their popularity comes from several factors:- Versatility: Rissois can be filled with a wide range of ingredients, making them adaptable to local tastes and available produce.
- Convenience: They are perfect as finger food for parties, picnics, or quick snacks at cafés and tascas (traditional taverns).
- Tradition: Many families have their own cherished recipes, and rissois are a fixture at celebrations, especially Christmas and birthdays.
- Comfort: The combination of a crispy, golden crust and a creamy, flavorful filling makes them universally comforting and satisfying.