Dough for the outer cover:
Water 250ml
Salt 1tsp
Oil / butter 1tbsp
All purpose flour 250 grams
Preparation:
* Take a pan and heat the water
* Add salt and butter
* Once the water starts boiling add oil and then flour at once and switch off the stove
* Mix fast so that the flour doesn't get lumps
* Cover it for few minutes so that the flour is cooked
White sauce:
Butter 2tbsp
All purpose flour 2tbsp
Milk 200ml
Salt 1tsp
Pepper 1/4 tsp
Nutmeg a pinch
Garlic powder 1tsp
Preparation:
* Put butter in a pan then add flour and roast the flour for a minute
* Add milk and start mixing fast so that no lumps are formed
* Add salt, pepper, garlic powder and nutmeg
* Mix everything until it becomes homogeneous
* Once it starts sticking to the base of the utensil, switch off the stove
* Transfer the sauce to a bowl and let cool
Filling:
Corn 1/2 can
Potatoes 1
Carrot 1
Onions 1 small
Mushrooms 5 - 6
Mozzarella cheese 2 tbs
White sauce (above)
Preparation:
* Cut all the above vegetables into small pieces
* Add 1tbs of olive oil in a pan
* Add the vegetables till they are cooked
* Remove it from the stove and let it cool
* Once they are cooled, add the white sauce and mix everything, add 2 tbsp of mozzarella cheese
* The filling is ready
Molding the Rissois:
Dough (above)
Filling (above)
Bread crumbs 1 cup
Milk 1 Cup
Oil (fry)
Preparation:
* Take a small piece of dough and roll into a circle
* Add the filling on one side of the circle and brush water / milk on the corner of the circle so that they stick properly.
* Join the other side to make a half moon and with the help of a glass, cut the excess of the circle
* Take another bowl with milk
* Dip the rissois in the milk
* Remove the rissois and cover them with bread crumbs
* Finally fry them on medium low heat till they are golden brown
