Preheat oven to 375 F.

Mix together the first 7 ingredients in a medium sized bowl, adding salt and pepper to taste.

Roll out dough.  The pie pastry is a bit flaky so don’t roll too thin, but since puff pastry puffs make sure you do roll out quite thin.  Decide if you want bite-sized rissoles (try a 2″ biscuit cutter, but stretch the dough a bit since it can be too tiny) but you will likely be happy using a standard 3″ biscuit cutter which will make a nice appetizer size with lots of filling. An empty tuna can works in a pinch as a cutter (Abbey Cooks improvise).

Use a teaspoon to spoon some filling in the centre of the circle.  Brush a little water along the edges to help the seal.  Fold over and pinch to seal.

Use a teaspoon to spoon some filling in the centre of the circle.  Brush a little water along the edges to help the seal.  Fold over and pinch to seal.

Use a pastry brush and give a healthy wash of egg to help brown and seal the pastry.

Place the rissoles on a parchment lined baking sheet and bake for 15- 20minutes depending on the size. Since the ingredients are already cooked you really only need to ensure the pastry has browned up, both on the top and bottom.

Serve warm or cold, with the mousseline sauce (lemon flavored cream sauce) as a dip.