Moroccan Smoked Cheese and Charcuterie Bricks

Ingredients

• 500 g White-fleshed potatoes (Peeled and cut into uniformly sized pieces)
• 1 unit Egg white (To bind the mash)
• 1 unit Egg yolk (To seal the edges of the bricks)
• 100 g Smoked cheddar cheese (Coarsely grated)
• 120 g Charcuterie (ham, salami, chorizo) (Cut into small dice)
• 1 c. à soupe Wheat flour (Just enough to give the mash some body)
• 6 unit Brick pastry sheets (Cut each sheet in half to form triangles)
• 200 ml Sunflower or peanut oil (For frying)
• 1 c. à café Salt
• ½ c. à café Ground black pepper

Instructions

1. Cooking the potatoes

   Wash, peel and cut the potatoes into 2 cm pieces. Place them in a saucepan of lightly salted boiling water or in a steamer basket and cook 10‑12 minutes until tender.

   Time: PT12M

   Temperature: 100°C

2. Mashing the potatoes

   Drain the potatoes, return them to the hot saucepan and mash using a potato ricer. Let cool for 5 minutes.

   Time: PT5M

3. Prepare the filling

   In a bowl, combine the warm mash, egg white, flour, grated smoked cheddar, diced charcuterie, salt and pepper. Mix well until homogeneous.

   Time: PT5M

4. Cut the brick sheets

   Cut each brick sheet in half lengthwise to obtain 12 half‑sheet triangles.

   Time: PT3M

5. Form the bricks

   Place a tablespoon of filling in the centre of each triangle. Fold the edges to form a closed triangle, then seal the edges by brushing with beaten egg yolk.

   Time: PT10M

6. Frying the bricks

   Heat the oil in a heavy‑bottomed pan to 180 °C. Add the bricks, 2‑3 at a time, and fry 3 minutes each side until golden and crispy.

   Time: PT15M

   Temperature: 180°C

7. Drain and serve

   Remove the bricks with a slotted spoon, place them on paper towels to absorb excess oil, then serve immediately, hot, with a warm spinach salad or a lemon‑yogurt sauce.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

12 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of White-fleshed potatoes: Sweet potatoes (for a sweet version)
• Instead of Egg white: Whole egg (use 1/2 egg)
• Instead of Egg yolk: A little milk or water for brushing
• Instead of Smoked cheddar cheese: Smoked Gouda, smoked mozzarella
• Instead of Charcuterie (ham, salami, chorizo): Smoked turkey, bacon
• Instead of Wheat flour: Rice flour (gluten‑free)
• Instead of Brick pastry sheets: Phyllo dough (finer)
• Instead of Sunflower or peanut oil: Light olive oil, canola oil

Equipment Needed

• Saucepan or steamer basket
• Colander
• Potato ricer or fork
• Mixing bowl
• Chef's knife
• Cutting board
• Kitchen tongs (optional)
• Brush or kitchen brush (optional)
• Heavy‑bottomed pan
• Absorbent paper (paper towel)

Critical Steps — Do Not Skip

• Seal the edges of the bricks with egg yolk to prevent them from opening during frying.
• Heat the oil to the correct temperature (≈180 °C) to achieve quick cooking and prevent the bricks from absorbing too much oil.

Chef Tips from the Video

• Use good quality smoked cheddar for an authentic Moroccan flavor.
• Add a pinch of ras‑el‑hanout to the filling for an extra spice touch.
• Serve with a mint yogurt sauce to balance the smoky side.

Troubleshooting

Storage

Refrigerator: Bricks can be stored in the refrigerator, un‑fried, for 2 days in an airtight container.

Freezer: After cooking, let cool completely then freeze on a tray before transferring to a freezer bag; reheat in a pan or oven.

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

Make-Ahead Tips

• Prepare the filling the day before and keep it refrigerated; shape the bricks just before cooking.
• Un‑fried bricks freeze very well; fry directly from frozen, increasing frying time by 1‑2 minutes.