Rissoles of Chicken

The filling can be prepared up to 2 days ahead and refrigerated in an airtight container. The rissoles can be assembled and refrigerated on a parchment-lined baking sheet, covered with plastic wrap, for up to 4 hours before frying. Do not freeze uncooked rissoles as the pastry may become soggy. For best results, fry just before serving.

Fried rissoles are best served immediately for optimal crispness. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven on a wire rack set over a baking sheet for 8-10 minutes to restore some crispness; do not microwave as this will make the pastry soggy.