Chicken, mushroom and leek bricks

Ingredients

• 8 leaves Brick sheets (One leaf per brick, or two small bricks per leaf)
• 200 g Ground chicken (Can be bought pre‑ground or ground yourself)
• 150 g Button mushrooms (Cleaned and diced)
• 1 medium Leek (White part only, finely chopped)
• 1 small Onion (Finely sliced)
• 1 tbsp Butter
• 1 tbsp Sunflower or olive oil
• 100 ml Sour cream (Liquid or thick, adds creaminess)
• 2 tbsp Fresh parsley (Chopped)
• 100 g Grated cheese (Gruyère, mozzarella or cheddar, according to preference)
• 450 g Potatoes (Par‑cooked in water, cut into small dice)
• to taste Salt
• to taste Pepper
• 2 tbsp Flour (Mixed with water to seal the edges (water + flour))

Instructions

1. Prepare the vegetables and chicken

   Finely chop the leek, onion and dice the mushrooms. Crumble the ground chicken if needed.

   Time: PT5M

2. Sauté the filling

   Heat butter and oil in a pan over medium heat. Add the leek, onion and mushrooms, sauté 2‑3 minutes. Add the ground chicken, cook until nicely browned, then season with salt and pepper.

   Time: PT7M

   Temperature: medium heat

3. Add the cream and parsley

   Pour in the sour cream, stir quickly, then fold in the chopped parsley. Remove from heat.

   Time: PT2M

4. Incorporate the cheese and potatoes

   Add the grated cheese, the pre‑cooked potato dice and mix until you have a homogeneous filling. Adjust seasoning.

   Time: PT5M

5. Cool the filling

   Let the filling cool completely at room temperature or place in the refrigerator for 10 minutes. You can also put it in the freezer for 5 minutes if you’re in a hurry.

   Time: PT10M

6. Prepare the brick sheets

   Unfold the brick sheets on a clean surface. If you’re a beginner, prepare a water‑and‑flour mixture to seal the edges.

   Time: PT5M

7. Shape the bricks

   Place a tablespoon of filling in the centre of a sheet, fold into a samosa‑shape (triangle) by folding opposite corners, then seal the edges with the water‑flour mixture.

   Time: PT10M

8. Cooking – frying

   Heat oil to 180 °C in a deep fryer or deep pan. Submerge the bricks, cook 3‑4 minutes on each side until golden and crispy. Drain on paper towels.

   Time: PT10M

   Temperature: 180°C

9. Cooking – oven (optional)

   Preheat the oven to 200 °C. Brush each brick with a drizzle of oil, place on a baking sheet lined with parchment paper and bake 20 minutes, turning halfway through for even colour.

   Time: PT20M

   Temperature: 200°C

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Brick sheets: Phyllo sheets
• Instead of Ground chicken: Ground turkey
• Instead of Button mushrooms: Shiitake mushrooms
• Instead of Leek: Sweet onion
• Instead of Onion: Shallot
• Instead of Butter: Margarine
• Instead of Sunflower or olive oil: Vegetable oil
• Instead of Sour cream: Thick Greek yogurt
• Instead of Fresh parsley: Cilantro (if you like)
• Instead of Grated cheese: Cheddar, Emmental
• Instead of Potatoes: Sweet potatoes
• Instead of Flour: Cornstarch

Equipment Needed

• Chef's knife
• Cutting board
• Frying pan or sauté pan
• Pot for par‑cooking potatoes
• Mixing bowl
• Wooden spoon or spatula
• Kitchen tongs (optional)
• Cooking brush (optional)
• Baking sheet or ovenproof dish (optional)
• Cooking thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Properly sauté the filling to develop flavors.
• Cool the filling completely before shaping.
• Seal the brick edges with the water‑flour mixture.
• Cook at the right temperature to achieve a golden, crispy crust.

Chef Tips from the Video

• Lightly sprinkle paprika or cumin on the bricks before cooking for an aromatic touch.
• Serve with a lemony yogurt sauce or a mild harissa.

Troubleshooting

Storage

Refrigerator: Store cooked bricks in an airtight container 2‑3 days.

Freezer: After cooking, let cool, then pack individually and freeze up to 1 month.

Room temperature: Consume immediately, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the filling the day before and keep it refrigerated.
• Shape the bricks in advance, place them on a tray and freeze; fry directly from frozen.