Rissoli (pies) with crab meat in portuguese

A detailed recipe for Portuguese cuisine with photo. Share with friends: Time: 50 minutes Difficulty: easy Quantity: 36 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 450 gr cartilage-free crab meat
• 36 squares of puff pastry (6×12 cm.)
• 1/4 Art. chopped onions
• 1 tbsp. l chopped garlic
• 2 tbsp. l finely chopped parsley
• Salt and ground black pepper
• 1/4 Art. aioli sauce
• Deep-frying oil
• A little Piri-Piri sauce (see recipe below)

Piri-piri sauce:

• 4 finely chopped, peeled stalk and fresh seeds jalapeno peppers
• 2 finely chopped, peeled stalk and fresh seeds pepper blanched
• 1.5 tbsp. olive oil
• 1 tbsp. l crushed red pepper
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tbsp. l chopped garlic
• 1 tbsp. l finely chopped fresh cilantro
• 1 tbsp. l coarse salt

Recipes with similar ingredients: crab meat, puff pastry, jalapenos, red flakes, onions, garlic, sauce aioli, parsley, cilantro

Recipe preparation:

1. In a bowl, combine crab meat, onion, garlic and parsley. Salt and pepper. Add aioli. Put on each layer of dough A tablespoon of the filling is closer to the center. Connect the ends of the dough, to make a square, and pinch the edges tightly.
2. Heat oil. Sauté the squares in hot oil until golden brown and crisp, about 2 min., constantly stirring so that the pies are completely browned. Remove the patties from the butter and put on a paper towel plate to absorb excess fat. Salt and pepper. Put the risoli in a dish and pour the Piri-Piri sauce. Sprinkle with parsley. Piri-piri sauce: In a saucepan, mix olive oil, pepper, crushed red pepper, salt and black pepper. Bring the liquid to a boil and reduce the heat. Boil the sauce 4 minutes and remove from heat. Add the garlic. Puree with a hand mixer sauce until smooth. Let the sauce brew at this point for 1 week in the refrigerator. Add cilantro and salt.