Pastry dough
1 liter of milk
1/2 cup (3 tablespoons) of butter
1 tablespoon of salt
5 cups of all-purpose flour
Filling
500 grams of dried beef
1/2 cup (3 tablespoons) of chopped parsley
2 tablespoons of butter or oil
1 large onion, finely chopped
3 eggs, beaten with 1/4 cup of water
Breadcrumbs for coating
1 can of oil for frying
Pastry dough
1 liter of milk
1/2 cup (3 tablespoons) of butter
1 tablespoon of salt
5 cups of all-purpose flour
Filling
500 grams of dried beef
1/2 cup (3 tablespoons) of chopped parsley
2 tablespoons of butter or oil
1 large onion, finely chopped
3 eggs, beaten with 1/4 cup of water
Breadcrumbs for coating
1 can of oil for frying
Soak the dried beef in cold water for three hours (changing the water every hour)
Cook under pressure for 45 minutes and shred
For the pastry dough, boil the milk with salt and butter
Add the flour, stirring constantly until it comes together
Let it cool
In another pan, sauté the onion in oil
Add the dried beef and parsley, remove from heat and let it cool
Roll out the pastry dough thinly
Cut into circles, fill and fold to form the rissoles
Dip in eggs, then breadcrumbs and fry in hot oil
