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Savory briouats with two fillings (meat‑vegetables & chicken‑potatoes)
Crispy brick triangles filled with two tasty preparations: a minced meat, carrot, zucchini and olive filling, and a chicken, potato, cream and cheese filling. Baked in the oven, they are perfect as an appetizer, buffet or starter.
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Cost Breakdown
Critical Success Points
- • Sweat the onions without burning them
- • Cook the meat until all water has evaporated
- • Avoid excess moisture in the fillings (pat the grated vegetables)
- • Properly seal the edges with the flour/water paste
- • Bake at 180°C until golden brown
Safety Warnings
- • Handle hot oil carefully to avoid splatters.
- • Use gloves or a towel when handling hot brick sheets.
- • Be careful when removing the dish from the oven: it will be very hot.
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