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Brazilian recipe

Mozzarella, Sun-Dried Tomato and Basil Risoles (Risole de muçarela com tomate seco e manjericão)

Learn how to make homemade risoles with a crisp dough and an irresistible filling of mozzarella, sun-dried tomatoes, and fresh basil. A perfect snack for the whole family.

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90 min preparation 20 min cooking 35 portions 1 product views
Mozzarella, Sun-Dried Tomato and Basil Risoles (Risole de muçarela com tomate seco e manjericão)

Ingredients

2 cups milk
1 cup all-purpose flour
1 teaspoon salt
Margarine for greasing
200g grated mozzarella cheese
1/2 cup chopped sun-dried tomatoes
1/4 cup fresh basil leaves
1 egg, beaten
Breadcrumbs for coating

Where to find ingredients

You can find all these ingredients at any major New Zealand supermarket, such as Countdown, New World, or Pak'nSave. Sun-dried tomatoes are usually found in the deli or canned goods aisle, while standard mozzarella is available in the dairy fridge. For a more authentic result, look for good quality dried breadcrumbs in the baking or international foods aisle.

Preparation method

  1. In a mixing bowl, combine the mozzarella, well-drained sun-dried tomatoes, and basil to prepare the filling.
  2. Place the milk, flour, and salt in a saucepan and stir thoroughly until all lumps have dissolved.
  3. Place the mixture over medium heat, stirring constantly until the dough thickens and pulls away cleanly from the bottom of the pan.
  4. Transfer the dough to a surface lightly greased with margarine and allow it to cool until warm enough to handle without burning your hands.
  5. Roll out the dough until thin and cut into circles using the rim of a glass as a mould.
  6. Place a spoonful of filling in the centre of each circle, fold in half, and press the edges firmly to seal the risoles.
  7. Dip the risoles in the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden and crispy.

Observations

The risole is a staple in Brazilian snack culture and a go-to for informal gatherings. This sophisticated version combines the creaminess of mozzarella, the intense, savoury notes of sun-dried tomatoes, and the bright freshness of basil. The key is to work the dough while it is still warm; this ensures an elastic texture that is easy to shape and prevents cracks when frying.
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Preparation method

Step-by-step images

Step 1

In a mixing bowl, combine the mozzarella, well-drained sun-dried tomatoes, and basil to prepare the filling.

In a mixing bowl, combine the mozzarella, well-drained sun-dried tomatoes, and basil to prepare the filling.
Step 2

Place the milk, flour, and salt in a saucepan and stir thoroughly until all lumps have dissolved.

Place the milk, flour, and salt in a saucepan and stir thoroughly until all lumps have dissolved.
Step 3

Place the mixture over medium heat, stirring constantly until the dough thickens and pulls away cleanly from the bottom of the pan.

Place the mixture over medium heat, stirring constantly until the dough thickens and pulls away cleanly from the bottom of the pan.
Step 4

Transfer the dough to a surface lightly greased with margarine and allow it to cool until warm enough to handle without burning your hands.

Transfer the dough to a surface lightly greased with margarine and allow it to cool until warm enough to handle without burning your hands.
Step 5

Roll out the dough until thin and cut into circles using the rim of a glass as a mould.

Roll out the dough until thin and cut into circles using the rim of a glass as a mould.
Step 6

Place a spoonful of filling in the centre of each circle, fold in half, and press the edges firmly to seal the risoles.

Place a spoonful of filling in the centre of each circle, fold in half, and press the edges firmly to seal the risoles.
Step 7

Dip the risoles in the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden and crispy.

Dip the risoles in the beaten egg, coat them in breadcrumbs, and fry in hot oil until they are golden and crispy.
Final result

Mozzarella, Sun-Dried Tomato and Basil Risoles (Risole de muçarela com tomate seco e manjericão)

Mozzarella, Sun-Dried Tomato and Basil Risoles (Risole de muçarela com tomate seco e manjericão)

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