Ingredients

For Outer Cover:-

• 1 1/2 cups Milk
• 4 tbsp Butter (Salted or Unsalted)
• 1/2 tsp sugar
• 1/2 tsp Salt
• 1 cup All-Purpose Flour

For the stuffing:

• 1/2 Onion (finely chopped)
• 15 Prawns/Shrimps (medium sized, finely chopped)
• 1/2 Cup Milk
• 1 Slice Cheese
• 1/4 tsp Crushed pepper
• 2 Tbsp All purpose flour

For Coating and Deep Frying:-

• 1 Egg (beaten and mixed with 2 tbsp water)
• Breadcrumbs (As required )
• Oil (For deep frying )

Instructions

Prepare stuffing:-

• 1 In a pan, Fry onion in 2 tbsp oil till soft and translucent, add prawns to it. Cook till done.
  
• 2 In the same pan, add 2 tbsp butter and 2 tbsp all-purpose flour. Fry for 1 minute.
  
• 3 Add the ½ cup milk to it, cook for 2 mins till this sauce thickens. Add cheese slice and crushed pepper.
  
• 4 Your filling is ready. Keep aside to cool.
  

For the outer cover:-

• 5 Boil 1 ½ cups milk with salt, sugar and 2 tbsp butter, add all-purpose flour to it.
  
• 6 Cook for 3 mins till it forms a ball.
  
• 7 On a platform, knead the dough while still hot and form into 3 balls.
  
• 8 Roll each ball and cut into circles using a cutter and add prawn filling to each of them.
  
• 9 Press the edges to get moon shape.
  
• 10 Dip into egg wash and then breadcrumbs.(See Recipe Notes on storing them in freezer at this stage).
  
• 11 Deep fry them till golden brown.
  
• 12 Serve. Enjoy!!! Bet, no one can eat just one !
  

Recipe Notes

• Once you form the rissois, before deep frying them, refrigerate in freezer for an hour. They puff up well while deep frying them.
• Rissois can be stored in refrigerator for 3 months or even more.I tried storing them for 3 months in freezer. Whenever you want to fry them, just get them out from freezer 20-30 mins before or you can even deep fry them when frozen.
• You can use rava (fine semolina) in place of breadcrumbs or you could use equal quantities of rava and breadcrumbs together.