These bite‑size pastries, known as "briques" or "brick" in French‑influenced regions, originated as street‑food snacks in the south of France, where thin pastry sheets are folded around savory fillings and fried or baked for a crunchy treat.

In Provence, bricks are often filled with ratatouille or seafood, while in the Alps they may contain cheese and ham. The leeks‑and‑chicken version is a modern twist that blends classic French flavors with a lighter, air‑fried method.

Traditionally, bricks are served hot, brushed with butter, and accompanied by a simple green salad or a dollop of aioli. They are eaten as an appetizer or snack, often on a wooden board.

Bricks are popular at casual gatherings, markets, and fêtes de la musique, as well as during family picnics and holiday parties where finger foods are preferred.

The combination of caramelized leeks, tender chicken, and a creamy cheese sauce inside a ultra‑crisp, buttery pastry creates a contrast of textures that is prized in French bistro cuisine, especially when baked instead of deep‑fried for a lighter version.

Common errors include using hot filling (which tears the pastry), over‑filling the bricks, not sealing the edges tightly, and under‑cooking the chicken. Following the cooling step and sealing the pastry carefully prevents these issues.

The air fryer provides the same golden, crunchy exterior with up to 80% less oil, making the bricks healthier while still achieving the characteristic puffed texture that deep‑frying gives.

Yes, you can prepare the filling a day ahead and refrigerate it. Assemble the bricks, freeze them uncooked, and bake from frozen when needed. Refrigerated cooked bricks keep for up to two days.

The bricks should be deep golden‑brown, crisp to the touch, and the pastry should feel flaky. The interior filling should be hot, creamy, and the chicken fully cooked but still juicy.

The YouTube channel Deli Cuisine specializes in approachable, home‑cooked recipes that blend classic European techniques with modern, health‑focused twists, often featuring quick meals and snack ideas.

Deli Cuisine emphasizes practical, equipment‑light methods such as air‑frying and oven‑baking, focusing on flavor without heavy reliance on deep‑frying, whereas many traditional French channels showcase classic techniques that require more specialized tools.