Anne Willan

Rissoles d’Auvergne

Fried Pork Turnovers

Preparation info
  • Makes

    22

    turnovers
    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Since they are deep fried, these little pork turnovers should be served at once.

Ingredients

Pie Pastry

250 g flour

Method

Make the pie pastry* and chill for 30 minutes or until firm.

Prepare the filling: mix the pork with the herbs, breadcrumbs, salt and pepper. Knead until smooth. Sauté a small piece of the mixture and taste for seasoning.

Roll out the dough about 6 mm/