Curry Chicken Bricks

Ingredients

• 2 cuillères à soupe Olive oil (extra-virgin)
• 2 unités Yellow onions (finely chopped)
• 400 g Chicken breast (diced, skinless)
• 3 cuillères à soupe Curry powder (mild or medium to taste)
• 0.5 cuillère à soupe Ground black pepper (freshly ground)
• 5 cuillères à soupe Thick crème fraîche (30 % fat)
• 6 feuilles Brick pastry sheets (thawed if frozen)
• 6 demi‑tranches Cheddar cheese (hamburger type) (melts when cooked)
• 500 ml Frying oil (sunflower or peanut oil, for frying)

Instructions

1. Heat olive oil

   Heat 2 cuillères à soupe of olive oil in the sauté pan over medium heat until it becomes slightly shimmering.

   Time: PT2M

   Temperature: feu moyen (~180°C)

2. Sauté the onions

   Add the finely chopped onions and sauté for 5 minutes, until they become translucent.

   Time: PT5M

3. Brown the chicken

   Add the chicken dice, increase heat slightly and brown for 6‑8 minutes until they develop a nice color.

   Time: PT8M

   Temperature: feu moyen‑vif

4. Season

   Sprinkle 3 cuillères à soupe of curry and 0.5 cuillère à soupe of black pepper, mix for 1 minute. Do not add salt, the curry already contains it.

   Time: PT1M

5. Add the crème fraîche

   Pour 5 cuillères à soupe of thick crème fraîche, stir until a homogeneous sauce forms and cook for an additional 2 minutes.

   Time: PT2M

6. Cool the filling

   Remove the pan from heat, transfer the filling to a bowl and let cool for 10 minutes before assembling.

   Time: PT10M

7. Prepare the assembly

   On each half sheet of brick pastry, place 1 cuillère à soupe of filling then a half‑slice of cheddar cheese.

   Time: PT5M

8. Fold the bricks

   Fold the brick into a triangle or wallet shape, lightly pressing the edges with a little water to seal.

   Time: PT5M

9. Cooking – frying

   Heat the frying oil to 180°C, dip the bricks and fry 2‑3 minutes on each side until golden and crispy.

   Time: PT10M

   Temperature: 180°C

10. Drain

    Remove the fried bricks and place them on paper towels to remove excess oil.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Olive oil: sunflower oil
• Instead of Yellow onions: shallots
• Instead of Chicken breast: turkey
• Instead of Curry powder: garam masala
• Instead of Ground black pepper: white pepper
• Instead of Thick crème fraîche: Greek yogurt
• Instead of Brick pastry sheets: phyllo dough
• Instead of Cheddar cheese (hamburger type): raclette cheese
• Instead of Frying oil: peanut oil

Equipment Needed

• Saute pan (heavy-bottomed skillet)
• Wooden spatula
• Chef's knife
• Cutting board
• Tablespoon (measure)
• Mixing bowl
• Paper towel
• Kitchen thermometer (optional) (optional)
• Oven (optional) (optional)
• Baking sheet (optional)

Critical Steps — Do Not Skip

• Brown the chicken until fully cooked
• Cool the filling before folding
• Properly seal the brick edges to prevent oil leaks

Chef Tips from the Video

• Use homemade curry for a more authentic flavor
• Add a pinch of cumin or ground coriander for more aromatic depth
• Serve with a lemony yogurt sauce to balance the heat

Troubleshooting

Storage

Refrigerator: Store the filling in an airtight container for 2 days. Fried bricks keep 1 day in the refrigerator, reheat in the oven.

Freezer: The filling freezes for 1 month. Raw bricks (unfried) freeze for 2 months, cook directly after thawing.

Room temperature: Fried bricks can stay at room temperature for a maximum of 2 hours.

Make-Ahead Tips

• Prepare the filling the day before and keep it refrigerated
• Bricks can be assembled ahead of time and kept covered in the fridge before cooking