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