Meat rissoles

Meat ball mixtures.                                                    125 g short crust pastry

Egg and crumbs for coating

1 Make the mixture a little softer and leave to cool.

2 Make the pastry and roll it out as thinly as possible.

Cut into rounds with an 8 cm cutter. Put some of the meat mixture on each round

3 Damp the edges with water and fold in half, pressing the edges together firmly.

4 Coat with egg and crumbs and fry in deep fat for 8 – 10 minutes

Or bake in a hot oven 20 -30 minutes.

5 Drain. Serve with a good sauce or gravy.

Bon appetite!