Fricassés en mode mini 🏻Petits mais terriblement bons

Ingredients

• 500 g All-Purpose Flour (type 55 flour recommended for better texture)
• 100 ml Milk (warm, about 35°C)
• 150 ml Water (warm, about 35°C)
• 10 g Instant Yeast (approximately 1 tablespoon)
• 1 tbsp Granulated Sugar
• 1 tsp Salt
• 7 tbsp Olive Oil (6 tbsp in dough + 1 tbsp after kneading)
• 300 g Potatoes (firm‑starch variety, such as gratin or raclette potatoes; boiled and mashed)
• 2 Eggs (hard‑boiled, peeled and sliced)
• 150 g Canned Tuna in Oil (drained)
• 50 g Black Olives (pitted and sliced)
• 1 tbsp Capers (optional)
• 2 tbsp Fresh Parsley (chopped)
• 2 tbsp Harissa (or Serracha) Paste (spicy sauce for filling; can substitute with sriracha)
• 1 L Vegetable Oil for Frying (neutral oil with high smoke point)

Instructions

1. Activate Yeast (optional)

   In a small bowl combine 150 ml warm water, 100 ml warm milk, 1 tbsp instant yeast and 1 tbsp granulated sugar. Stir and let sit for 5 minutes.

   Time: PT5M

2. Mix Dry Ingredients

   Place 500 g flour and 1 tsp salt in the bowl of a stand mixer. Make a well in the center.

   Time: PT2M

3. Combine Wet and Dry

   Pour the yeast‑milk‑water mixture into the well, add 6 tbsp olive oil, and mix on speed 2 for about 5 minutes until a sticky, elastic dough forms.

   Time: PT5M

4. Incorporate Extra Oil

   Add 1 tbsp olive oil to the dough and knead for another 1 minute on speed 2.

   Time: PT1M

5. First Fermentation

   Cover the bowl with plastic wrap, place it near a warm spot (radiator or oven on low) and let the dough rise until doubled, about 1 hour.

   Time: PT1H

6. Boil Potatoes and Eggs

   While the dough rises, place potatoes in a pot of cold water, bring to a boil and cook 15‑20 minutes until tender. Simultaneously boil the eggs for 10 minutes, then cool in ice water and peel.

   Time: PT20M

   Temperature: 100°C

7. Prepare Fillings

   Mash the boiled potatoes, chop the hard‑boiled eggs, drain tuna, slice olives, and chop parsley. Set each component in separate small bowls.

   Time: PT5M

8. Shape Dough Discs

   Turn the risen dough onto a lightly floured surface, pat to about 1 cm thickness. Using a 6 cm round cutter, cut circles. Lightly flour the cutter to prevent sticking.

   Time: PT5M

9. Form Mini Fricassés

   Place each circle on a tray, gently stretch the edges outward to create an oval pocket, leaving a small well in the center for filling.

   Time: PT5M

10. Second Proof

    Cover the shaped discs with a clean kitchen towel and let them rise for another 30 minutes.

    Time: PT30M

11. Heat Oil for Frying

    Pour enough vegetable oil into a deep pan to reach 2‑3 cm depth. Heat over medium heat until the oil reaches about 180°C (use a thermometer or test with a small dough piece).

    Time: PT5M

    Temperature: 180°C

12. Fry Mini Fricassés

    Working in small batches, lower the discs into the hot oil. Fry 2‑3 minutes per side, turning gently, until golden and puffed. Remove with a slotted spoon and drain on paper towels.

    Time: PT10M

    Temperature: 180°C

13. Fill the Fricassés

    While still warm, open each pocket and spread a thin layer of harissa (or serracha). Add a spoonful of tuna, a dollop of mashed potato, a slice of hard‑boiled egg, a few olive slices, optional capers, and finish with chopped parsley.

    Time: PT5M

14. Serve or Store

    Serve the mini fricassés warm. Leftovers can be refrigerated or frozen (see storage section).

    Time: PT1M

Nutrition Facts

Calories

120

Protein

4 g

Carbohydrates

15 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, All-Purpose Flour type 45
• Instead of Milk: Plant‑based milk
• Instead of Instant Yeast: Active dry yeast (use 12 g)
• Instead of Granulated Sugar: Honey (reduce liquid)
• Instead of Olive Oil: Vegetable oil for frying
• Instead of Potatoes: Yukon Gold potatoes
• Instead of Canned Tuna in Oil: Canned salmon, Cooked shredded chicken
• Instead of Black Olives: Green olives
• Instead of Capers: Chopped green olives
• Instead of Fresh Parsley: Cilantro
• Instead of Harissa (or Serracha) Paste: Sriracha, Spicy chili paste
• Instead of Vegetable Oil for Frying: Canola oil, Peanut oil

Equipment Needed

• Mixing Bowl
• Stand Mixer with Paddle Attachment
• Kitchen Scale
• Measuring Cups and Spoons
• Plastic Wrap
• Rolling Pin
• Round Cutter (6 cm) or Small Glass
• Baking Sheet or Tray
• Parchment Paper
• Deep Frying Pan or Pot
• Slotted Spoon or Spider Strainer
• Paper Towels

Critical Steps — Do Not Skip

• First dough rise until doubled (about 1 hour).
• Second proof of shaped discs (30 minutes).
• Maintaining oil temperature at ~180°C for proper puffing and golden color.

Chef Tips from the Video

• Use type 55 flour because it absorbs less oil, giving a lighter texture.
• Add the extra tablespoon of olive oil after the initial knead for extra softness.
• Cover the dough with both plastic wrap and a towel to keep out drafts and light.
• If you prefer a milder flavor, substitute harissa with a mixture of mayonnaise and a pinch of paprika.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot oven (180°C) for 5‑7 minutes.

Freezer: Freeze unfilled discs on a parchment sheet, then transfer to a zip‑top bag. Keep for up to 1 month. Fry from frozen, adding an extra minute per side.

Room temperature: Not recommended beyond 2 hours due to risk of spoilage.

Make-Ahead Tips

• The dough can be prepared the night before, covered, and refrigerated; allow it to come to room temperature before shaping.
• Unfilled discs freeze well; shape, freeze on parchment, then bag.
• Harissa can be made in advance and stored in the fridge for up to a week.

Frequently Asked Questions