Caxton magazines staffMasterChef SA’s Joani Mitchell has a knack for making new acquaintances feel like old friends. So it’s no wonder her Durban home is often filled with guests enjoying her warm hospitality
INGREDIENTS
FOR THE PASTRY:
- ¼ cup milk
- ¼ cup water
- ½T butter
- pinch salt
- ½ cup flour, sifted
FOR THE FILLING:
- ¼ onion, grated
- ¼t crushed garlic
- ½ small chilli, finely diced
- ½T butter
- 125g boiled prawns, finely chopped (keep the stock)
- 1/3 cup flour
- 1T cream
- 1t parsley, finely chopped
- salt and pepper
TO COOK:
- beaten egg, for coating
- 200g breadcrumbs
- oil, for frying
- chilli dipping sauce, to serve
METHOD
1. To make the pastry: bring milk, water, butter and salt to the boil. Remove from the heat and add the sifted flour. Combine until the mixture forms a ball; return it to the stove and cook for 10 minutes or until a stiff pastry is formed.
2. To make the filling: fry the onion, chilli and garlic in butter. Add the prawns. Form a roux with the flour and a little of the reserved prawn stock and add to the pan. Add the cream and parsley and season to taste.
3. To make the rissoles: roll out the pastry to a thickness of 2mm and cut into circles. Place some filling on one half of each pastry circle and fold it in half.
4. Dip each rissole in the beaten egg, then the breadcrumbs and shallow fry in oil until golden. Serve with the chilli dipping sauce.
This recipe serves 12.
