Curry Chicken Bricks

Ingredients

• 8 pieces Brick pastry sheets (medium-sized sheets, handle delicately)
• 300 g Boneless chicken (cut into small dice or minced)
• 1 medium Onion (thinly sliced)
• 1 piece Red bell pepper (seeded and diced)
• 1 piece Green bell pepper (seeded and diced)
• 1 tsp Curry powder
• 1 tsp Dried parsley
• 1 tsp Fresh ginger (finely grated)
• ½ tsp Salt
• ¼ tsp Ground black pepper
• 4 tbsp Extra virgin olive oil (2 tbsp for cooking, 2 tbsp for the cream)
• 100 g Burger cheese (cheddar or emmental type) (sliced)
• 2 tbsp Milk (for the cream, can be replaced with coconut milk)

Instructions

1. Sauté the aromatics

   Heat 2 tbsp olive oil in the pan over medium heat. Add the sliced onion and sauté until it becomes translucent (≈5 min).

   Time: PT5M

   Temperature: Medium

2. Cook the bell peppers

   Add the diced red and green bell peppers to the pan, add a pinch of salt and continue cooking until they are tender (≈5 min).

   Time: PT5M

   Temperature: Medium

3. Season the filling

   Sprinkle the curry, dried parsley, grated ginger, black pepper and salt. Mix quickly, then add the diced chicken. Cook 5 min stirring until the chicken is nicely browned.

   Time: PT5M

   Temperature: Medium

4. Lightly deglaze

   Pour the 2 tbsp milk into the pan, let reduce for a few seconds to obtain a creamy texture, then remove from heat and let cool.

   Time: PT2M

5. Prepare the oil cream

   In a small bowl, mix the remaining 2 tbsp olive oil with 2 tbsp milk until a homogeneous mixture is obtained.

   Time: PT2M

6. Assemble the bricks (first layer)

   On a clean surface, place a brick sheet, lightly brush the entire surface with the oil cream. Place a slice of cheese in the centre, add a tablespoon of filling, cover with another spoon of cheese, then close by folding the edges like an envelope.

   Time: PT5M

7. Assemble the bricks (second layer)

   Repeat the operation with a second brick sheet, brushing again, adding cheese and filling, then closing. Repeat until ingredients are exhausted (about 8 bricks).

   Time: PT5M

8. Air fryer cooking of the bricks

   Preheat the air fryer to 180°C for 3 min. Lightly brush the top of each brick with a little olive oil. Arrange the bricks in a single layer in the basket (use parchment paper if needed) and cook 10 min, flip, then cook an additional 5‑7 min until they are golden and crispy.

   Time: PT15M

   Temperature: 180°C

9. Rest and serve

   Let the bricks rest for 2 min before cutting them in half. Serve hot, optionally accompanied by a small green salad.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Brick pastry sheets: phyllo dough (finer), wheat tortillas
• Instead of Boneless chicken: turkey, firm tofu (for vegetarian version)
• Instead of Onion: shallot, leek
• Instead of Red bell pepper: yellow bell pepper, green bell pepper
• Instead of Green bell pepper: red bell pepper, zucchini
• Instead of Curry powder: garam masala powder, cumin powder
• Instead of Dried parsley: fresh parsley, dried coriander
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Extra virgin olive oil: sunflower oil, melted butter
• Instead of Burger cheese (cheddar or emmental type): raclette cheese, mozzarella
• Instead of Milk: coconut milk, almond milk

Equipment Needed

• Non‑stick skillet (frying pan)
• Air fryer
• Cutting board
• Chef's knife
• Mixing bowl
• Kitchen brush
• Silicone spatula

Critical Steps — Do Not Skip

• Cooking the chicken until it is nicely browned (step 3).
• Properly sealing the edges of the brick sheets with the oil cream (step 6).
• Monitoring the air fryer cooking to prevent the bricks from burning (step 8).

Chef Tips from the Video

• Use fresh parsley instead of dried parsley for more freshness.
• Replace burger cheese with raclette cheese for a meltier taste.
• Add a pinch of smoked paprika to the filling for a slightly smoky note.

Troubleshooting

Storage

Refrigerator: Store the cooked bricks in an airtight container for 3 to 4 days.

Freezer: Pack the raw (uncooked) bricks separated by parchment paper, freeze up to 1 month.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling 1 day ahead and keep it refrigerated.
• Assemble the bricks and freeze them raw; they can be cooked directly in the air fryer when needed.