RISSOLE (STUFFED CRISP

2 1/2 Quart Saucepan12" Locking Tongs This recipe is from the cookbook, with The Culinary Institute of America, which is available for purchase online and at bookstores nationwide.

INGREDIENTS
For the dough:
Seggiano cheese

Salt and freshly ground black pepper, as needed 4mild-flavored oil, or as needed for frying

DIRECTIONS
1. Combine the flour, butter, and salt in a bowl. Add enough of the cold water to blend the mixture into a smooth dough. Mix the dough quickly to avoid overworking it. Gather the dough into a ball, cover, and let rest in the refrigerator at least 20 minutes before rolling it out. (This dough can be made ahead and stored, tightly wrapped, in the refrigerator for up to 2 days.) 2. Cut the meat into strips or dice, removing any fat or gristle. Use a meat grinder or a food processor to grind the meat. (If you are using a food processor, use the pulse button to run the machine in short bursts. The meat should look finely ground, but not pasty.) Transfer the meat to a bowl and use a wooden spoon to mix in the egg yolks, the herbs, and the cheese. Season to taste with salt and pepper; set aside. 3. Roll out the dough on a lightly floured surface to the same thickness as a silver dollar and cut it into 16 circles, about 3 inches in diameter. Place 1 tablespoon of the filling in the center of each circle of dough. Lightly brush the edges of the dough with a little water, fold the dough in half over the filling, and press the edges together to seal. Add enough oil to a heavy saucepan to fill it to a depth of about 2 inches. Heat the oil over medium heat until it reaches 350F. Add about 5 or 6 rissole to the hot oil and fry them until they are evenly browned, turning them to get an even color. Lift the rissole from the oil with a slotted spoon and let them drain on paper toweling. Continue frying the rissole in batches until they are all fried. Serve hot. For the dough: Serves 4

2 1/4 cups all-purpose flour 7 tbsp butter, room temperature Pinch of salt

1/2 cup water, or as needed

For the stuffing

8 oz cooked meat (any type) 2 egg yolks Fresh chopped herbs (oregano, thyme, marjoram, or other), as needed 1/4 cup grated Parmigiano-Reggiano cheese Salt and freshly ground black pepper, as needed 4 cups mild-flavored oil, or as needed for frying 4. - See more at: http://enthusiasts.ciachef.edu/rissole-stuffed-crispy-raviolisnacks/#sthash.mau3rUds.dpuf

5.