Rissis De Camaro Portuguese Shrimp Turnovers
Indulge in the crispy, golden-brown perfection of Rissóis de Camarão, traditional Portuguese shrimp turnovers that strike the perfect balance between comfort and elegance. These mouthwatering hand pies feature a tender, buttery dough encasing a luscious filling of creamy shrimp, delicately seasoned with garlic, parsley, and a hint of black pepper. Made from scratch, the dough is boiled and kneaded to ensure a melt-in-your-mouth texture, while the filling's velvety richness comes from a homemade milk-based béchamel. Each turnover is coated in breadcrumbs for a satisfyingly crunchy exterior, then deep-fried to a beautiful golden hue. Perfect as a savory appetizer or snack, these turnovers are a crowd-pleaser at any gathering or as a treat to elevate your everyday meals. Explore the authentic flavors of Portugal with this irresistible recipe, made easier with step-by-step guidance.
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Recipe Information
Ingredients
- 300 g all-purpose flour
- 250 ml water
- 50 g butter
- 1 tsp salt
- 250 g shrimp (peeled, deveined, and diced)
- 250 ml milk
- 2 tbsp all-purpose flour (for filling thickener)
- 2 tbsp butter (for filling)
- 1 onion (finely chopped)
- 1 tbsp parsley (chopped)
- 2 egg
- 200 g breadcrumbs
- 500 ml vegetable oil (for frying)
- 1 tsp salt (for seasoning filling)
- 0.25 tsp black pepper (for seasoning filling)
Instructions
In a medium saucepan, bring water, butter, and salt (1 tsp) to a boil.
Reduce heat and add the 300g of all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball that pulls away from the sides of the pan.
Transfer the dough to a clean surface and let it cool slightly. Knead until smooth, then cover and let rest while preparing the filling.
In another saucepan, melt 2 tbsp of butter over medium heat and sauté the finely chopped onion until soft and translucent.
Add the chopped shrimp and cook for 2-3 minutes until pink. Season with salt (1 tsp) and black pepper (1/4 tsp).
Lower the heat and sprinkle 2 tbsp of flour over the shrimp. Mix well until coated.
Slowly add the milk (250ml), stirring constantly, to form a thick, creamy sauce. Fold in the parsley and set the filling aside to cool.
Roll out the dough on a floured surface to about 3mm thickness. Cut out circles using a cookie cutter (approx. 10cm in diameter).
Place a spoonful of the shrimp filling onto one side of each dough circle. Fold the dough over the filling to form a half-moon shape. Press the edges firmly together and crimp with a fork to seal.
Whisk the eggs in a bowl. Dip each turnover into the egg, then coat in breadcrumbs.
Heat vegetable oil in a deep skillet or saucepan to 180°C (350°F). Fry the turnovers in batches until golden brown and crisp, about 2-3 minutes per batch.
Remove and drain on paper towels. Serve warm as an appetizer or snack.
Nutrition Facts
Calories |
7392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 598.8 g | 768% | |
| Saturated Fat | 118.6 g | 593% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 1083 mg | 361% | |
| Sodium | 8830 mg | 384% | |
| Total Carbohydrate | 421.5 g | 153% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 32.4 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 675 mg | 52% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 1722 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
