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.

Nutriscore Rating: 56/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

In a medium saucepan, bring water, butter, and salt (1 tsp) to a boil.

Step 2

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.

Step 3

Transfer the dough to a clean surface and let it cool slightly. Knead until smooth, then cover and let rest while preparing the filling.

Step 4

In another saucepan, melt 2 tbsp of butter over medium heat and sauté the finely chopped onion until soft and translucent.

Step 5

Add the chopped shrimp and cook for 2-3 minutes until pink. Season with salt (1 tsp) and black pepper (1/4 tsp).

Step 6

Lower the heat and sprinkle 2 tbsp of flour over the shrimp. Mix well until coated.

Step 7

Slowly add the milk (250ml), stirring constantly, to form a thick, creamy sauce. Fold in the parsley and set the filling aside to cool.

Step 8

Roll out the dough on a floured surface to about 3mm thickness. Cut out circles using a cookie cutter (approx. 10cm in diameter).

Step 9

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.

Step 10

Whisk the eggs in a bowl. Dip each turnover into the egg, then coat in breadcrumbs.

Step 11

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.

Step 12

Remove and drain on paper towels. Serve warm as an appetizer or snack.

Nutrition Facts

Serving size	(2070.7g)

Amount per serving	% Daily Value*
Calories	7391.9

Total Fat 598.8g	0%
Saturated Fat 118.6g	0%
Polyunsaturated Fat 4.9g
Cholesterol 1082.9mg	0%
Sodium 8830.5mg	0%
Total Carbohydrate 421.5g	0%
Dietary Fiber 17.7g	0%
Total Sugars 32.4g
Protein 143.4g	0%

Vitamin D 231.4IU	0%
Calcium 675.3mg	0%
Iron 26.9mg	0%
Potassium 1722.2mg	0%

*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.

Source of Calories

Fat: 70.5%

Protein: 7.5%

Carbs: 22.0%