Rissoles 'bienville
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Beef sirloin, cut in 1/4 inch dice |
| 1 | tablespoon | Vegetable oil |
| ⅓ | cup | Chopped onions |
| 1 | teaspoon | Minced garlic |
| ¼ | cup | Dry white wine |
| 2 | tablespoons | Tomato puree |
| 2 | tablespoons | Chopped red pimentos |
| ¼ | cup | Dark raisins, plumped in 1/2 cup water and drained |
| 2 | tablespoons | Brown sauce |
| 2 | drops | Tabasco |
| 1 | teaspoon | Salt |
| Freshly ground black pepper, to taste | ||
| 1 | each | Egg yolk |
| 2 | tablespoons | Milk |
| Approximately 2 pounds brioche dough | ||
Directions
Heat oil in large skillet over high heat. Quickly brown the meat.
Add onions and garlic. Cook 2 minutes or until onions are limp.
Lower the heat; add wine, tomato puree, pimentos, and raisins. Cook 5 to 7 minutes longer. Add brown sauce, tabasco, salt and pepper.
Continue simmering until liquid is somewhat reduced and mixture begins to hold it's shape. Cool. Preheat oven to 375 degrees F.
Combine egg yolk and milk. Roll brioche dough out to approximately ¼ inch thickness. Cut into 3 inch rounds. Place approx. 2 tsp.
filling on one half of each round. Brush edges of rounds with egg mix. Fold over empty half to enclose meat, pinching edges securely.
Brush with more mix and prick tops with a fork. Bake approximately 8 to 10 minutes, or until pastries are puffed and golden brown. Serve immediately. From: The Sheraton World Cookbook Shared By: Pat Stockett Submitted By PAT STOCKETT On 01-14-95