Rissois, Chamussas, Empadas & Pastéis de Bacalhau: The Complete Guide to Portuguese Appetisers in Brussels
The whole world knows the Pastel de Nata, but Portuguese cuisine hides another treasure, far less known outside Portugal: a truly extraordinary tradition of savoury appetisers. Perfectly golden prawn rissois, triangular chamussas fragrant with the spices of Portuguese India, generous empadas with tender chicken, crisp pastéis de bacalhau made with desalted salt cod...
These little bites are a must at every Portuguese party, every wedding à portuguesa and every self-respecting aperitif. At Wooly Pâtisserie, our Portuguese pastry chefs make them every day so you can enjoy them fresh, just like in Portugal.
1. Rissois: The Queen of the Portuguese Aperitif
History and Origin
The rissol (plural: rissois) is probably the oldest and most iconic of Portuguese savoury bites. Its name most likely comes from the French "rissoler", to brown. Its half-moon shape is instantly recognisable on every festive Portuguese table.
The classic recipe dates from the 19th century. It is based on a fine semolina dough (different from shortcrust or puff pastry), rolled out thinly, filled with a smooth filling, folded into a half-moon, coated in egg and breadcrumbs and finally fried in hot oil. The result is incomparable: a lightly crisp, golden shell that gives way to a creamy, fragrant filling.
Our Rissois at Wooly
- Prawn Rissol: our absolute classic. A generous filling of fresh prawns in a smooth béchamel scented with bay leaf and a touch of lemon. Crisp outside, melting inside. This is THE rissol every Portuguese person has eaten at their mother's or grandmother's table.
- Leitão Rissol (suckling pig): the premium, rarer version. Leitão à Bairrada is one of Portugal's most famous specialities, a suckling pig roasted on the spit, crisp, flavoured with garlic and spices. Our rissol captures its essence: a filling of slow-cooked leitão, lightly spiced, in the traditional dough.
How to Serve Them
Rissois are served warm or at room temperature. To bring back all their crunch, reheat them for 5 to 7 minutes in the oven or air fryer at 180 °C. Avoid the microwave, which makes the shell soft. They go perfectly with a little homemade hot sauce or simply a squeeze of lemon.
2. Chamussas: The Legacy of the Portuguese Empire
A Story of Conquests and Spices
Chamussas (or chamuças) are one of the tastiest legacies of the Portuguese colonial empire. Directly inspired by Indian samosas, they reached Portugal via Goa, the former Portuguese colony on the west coast of India, where the cuisines blended for more than 450 years.
The Portuguese chamuça has its own identity: a thinner, crisper pastry than the Indian samosa, a characteristic triangular fold, and a filling whose spices have been adapted to the Portuguese palate: less hot, more fragrant, with those notes of yellow curry that instantly call to mind the spice routes.
Our Chamussas at Wooly
- Meat & Yellow Curry Chamuça: the traditional recipe. Finely minced beef or lamb, slowly simmered with onions, garlic, ginger, yellow curry, fresh coriander and a hint of mild chilli. The filling is wrapped in a thin pastry that turns golden and crisp when fried. Every bite is a journey through the spices of Portuguese India.
For Whom and When?
Perfect for lovers of exotic, lightly spiced flavours. Ideal for adding variety to an aperitif platter and surprising your guests. They work particularly well at multicultural buffets and international events.
3. Empadas: Portuguese Comfort Food
Small Individual Pies
Empadas hold a special place in Portuguese cuisine, somewhere between an aperitif and a starter. These small, round individual pies, with their thick and generous shortcrust pastry, are Portuguese comfort food par excellence. They fill you up, comfort you and always please everyone.
Unlike rissois and chamussas, which are fried, empadas are baked in the oven, which gives them a different texture: denser, more rustic, with that golden, lightly caramelised top we love.
Our Empadas at Wooly
- Chicken Empada: the queen of empadas. Pulled chicken slowly simmered with onions, garlic, bay leaf, parsley and a lightly thickened creamy sauce. The homemade shortcrust pastry is buttery, golden and crisp. A perfect balance of rustic and elegant.
- Suckling Pig Empada: our second filling, suckling pig in the same homemade shortcrust pastry.
Storage and Serving
Empadas can be eaten warm or cold. They keep for 3 to 4 days in the fridge. To reheat: 5 to 7 minutes in the oven or air fryer at 180 °C. Perfect for lunch buffets, picnics and lunchboxes.
4. Pastéis de Bacalhau: The Soul of Portuguese Cuisine
Bacalhau: Much More Than a Fish
To understand pastéis de bacalhau, you first need to understand the unique place of bacalhau (salt cod) in Portuguese culture. Portugal is said to have 365 bacalhau recipes: one for every day of the year. It is not just an ingredient, it is a national identity.
Since the 15th century, Portuguese sailors fished for cod in the icy waters off Newfoundland. Back in Portugal, the fish was salted and dried to keep: bacalhau salgado seco. Far from being a simple preservation method, this process transforms the fish and gives it a unique flavour and texture, unlike fresh fish.
The Pastel de Bacalhau at Wooly
Our Pastel de Bacalhau follows the traditional recipe to the letter:
- Desalting the bacalhau for 48 hours, with regular changes of water
- Carefully flaking the desalted, steamed fish
- Mixing with homemade mashed potato, eggs, garlic, fresh parsley and pepper
- Shaping into the characteristic oval
- Frying in hot oil until beautifully golden
The result: a golden oval croquette, crisp on the outside, with a soft and slightly flaky inside that is the signature of a real pastel de bacalhau. Enjoy it with a squeeze of lemon, nothing more, so as not to mask the flavours.
How to Build the Perfect Aperitif Platter
The art of the Portuguese aperitif lies in balance and variety. Here are our suggestions for an unforgettable platter:
For 10 people (aperitif drinks):
- 20 Prawn Rissois
- 15 Meat-Curry Chamussas
- 10 Chicken Empadas
- 20 Pastéis de Bacalhau
For 10 people (walking dinner, replaces the meal):
- 30 Rissois (prawn + leitão)
- 20 Chamussas
- 15 Empadas
- 25 Pastéis de Bacalhau
- + Sweet platter: 20-25 assorted Pastéis de Nata
Drinks That Pair Well
- Vinho Verde (Portuguese green wine): lightly sparkling, fresh and tangy. Perfect with prawn rissois and pastéis de bacalhau.
- Sagres or Super Bock: the two must-have Portuguese beers, cold and refreshing with spicy chamussas.
- White Port: on ice, with empadas. Elegant and surprising.
- Sparkling water with lemon: for those who do not drink alcohol.
Order Your Portuguese Appetisers for an Event
Wooly Pâtisserie offers complete packages for all your events:
🏢 Companies & Institutions: client receptions, product launches, seminars, welcoming foreign partners. Office delivery in Brussels with Wooly Carrier. Ideal for European institutions, law firms, agencies and SMEs.
💍 Weddings & Receptions: tailor-made packages for your wedding aperitifs or receptions. From a simple platter to a full sweet and savoury buffet.
🎄 End-of-year events: themed platters for your office parties and Christmas meals.
Minimum notice: 48 hours for orders of more than 50 pieces. For standard orders, order online at woolypatisserie.com.
Events contact: info@woolypatisserie.com / 0497 55 15 20
Wondering which is which? We published the guide: Empada, chamuça, rissol: which is which?.