The master recipe for Rissoles (it can be made with store-bought puff pastry) as well as an additional filling recipe can be found in Fannie's Last Supper.

HOMEMADE PUFF PASTRY

This is the most time-consuming, demanding recipe you will every make but it is also by far the most enjoyable and rewarding. If you simply follow the directions to the letter, you will have no problem and will produce true magic from just flour, butter and salt. We found that Bernard Clayton, author of The Complete Book of Pastry, and Rose Levy Beranbaum, author of The Pie and Pastry Bible, among other works, were excellent references, supplementing the far from complete directions provided from Fannie. Temperature is everything when making puff pastry so be sure to use an instant read thermometer and to pop the dough back into the refrigerator whenever it starts to warm up. Use a higher gluten all purpose flour such as King Arthur, and use a high fat content butter, such as Plugra or Lurpak for best results. One final note: cover dough tightly in plastic wrap in between steps.

Dough:

3 1/2 cups all purpose flour (17.5 ounces) (see note)

1 teaspoon salt

2 teaspoons lemon juice

1 cup plus 3 to 6 tablespoons water

Butter:

¼ cup all purpose flour

1 pound butter, cold (see note)

1. For The Dough: Whisk to combine flour and salt. Add 2 tablespoons butter, cut into small pieces, and work thoroughly into flour with fingertips. Make well, add 1 cup plus 3 tablespoons water and lemon juice and stir, pulling dry into wet to make dough. Add water as needed in 1 tablespoon increments to make a shaggy mass that holds together and is moist but not wet. Turn dough out on counter and knead until fairly smooth and elastic, about 6 to 8 minutes. Wrap tightly in plastic and let rest at room temperature for about 20 to 30 minutes.

2. For The Butter: Place half of flour in center of large piece of plastic wrap. Place butter over flour and add remaining flour on top. Place a second large piece of plastic wrap over butter/flour, press air out, loosely seal si des, and using a rolling pin, pound butter until about ½-inch thick. Lift top piece of plastic wrap, fold butter slab in half, redistributing loose flour, cover with wrap and pound again. Use knuckles to work flour into butter. Repeat process until all flour has been worked into butter (butter at this point should be around 60 degrees which is the ideal temperature for rolling out--if it is any colder, the butter will break as rolled and will break through the dough and not puff properly when cooked, and if any warmer, will be absorbed into the dough which will not puff properly). Shape into 6-inch square. Wrap and set aside until dough is ready. (Refrigerate as needed to maintain 60 degrees.)

3. Roll dough into 9-inch square. Place wrapped butter in center diagonally on the dough (Butter has to be at 60 degrees -- this is critical for success.) With bench scraper, score dough on all four corners. Remove butter. With rolling pin starting at each scored mark, roll outwards over the corners to form a cross. Unwrap butter and place in center of dough. Fold corners of dough over butter. Pat into firm bundle, with all seams overlapping. (It is essential to fold and shape the dough so that everything maintains an even thickness. If you keep this in mind as you work, the puff pastry will turn out immeasurably better.) Turn bundle seam side down. Roll away from you into a strip 24-inches by 8-inches, flipping dough 2 to 3 times during the process. (Do not pound or squeeze the dough, let the rolling pin do the work. Do not roll over the ends.) Fold into three, as if folding a letter as follows. The short side of the dough should be facing you, with the 24 inch length of the dough running away from you. First, fold the bottom third of the dough up over the middle third. Then, fold the top third down over the same area. It is essential that each third is exactly 8 inches so that you end up with an even thickness of dough. Cover tightly in plastic wrap and refrigerate for 20 to 30 minutes.

4. With short end of dough facing you, roll dough once again into a 24 by 8 inch length. Use very little flour on the work surface and use a light touch so that the butter does not get squeezed too hard and you maintain an even thickness of dough. Be especially careful not to roll hard over the sides or ends. Gently flip dough over 2 or 3 times during the process so it does not stick to the counter. Fold into thirds. Rotate dough 90 degrees and repeat. Refrigerate for 20 to 30 minutes, tightly wrapped in plastic. (If dough starts to feel soft or warm, immediately put it back into the refrigerator to cool down for 20 minutes or so.)

5. Repeat rolling and folding. Refrigerate 20 to 30 minutes. Repeat process one more time.

6. Repeat rolling and folding but instead of folding like a letter, fold both ends towards the center, then fold whole thing in half to create four layers. Refrigerate 3 hours to overnight.

7. Cut chilled puff pastry into three pieces, cutting parallel to the short side. Cover each piece in plastic wrap and reserve in refrigerator for up to three days, or in freezer for up to four months.