Spicy Vegetable and Cheese Brick Pastries

Ingredients

• 500 g Potatoes (cut in half then diced after cooking)
• 150 g Frozen peas (thawed before use)
• 100 g Carrots (cut into small dice)
• 1 unit Onion (finely chopped, added raw to the filling)
• 30 g Fresh coriander (chopped, added at the end)
• 1 teaspoon Cumin seeds (optional, fry in oil)
• 1 teaspoon Ground cumin
• 0.5 teaspoon Chili powder (hot pepper)
• 0.5 teaspoon Garam masala
• 0.25 teaspoon Turmeric powder
• 1 teaspoon Ginger paste (optional)
• 1 teaspoon Coriander paste (optional)
• 1 tablespoon Lemon juice (to brighten the filling)
• 6 sheets Brick pastry sheets (cut in half, keep the surplus to form triangles)
• 300 g Grated cheese (emmental or cheddar) (coarsely grated)
• 200 g Pitted green olives (sliced)
• 30 g Fresh chopped parsley
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Ground ginger
• 1 unit Egg (beaten, to bind the cheese‑olive filling)
• 500 ml Frying oil (vegetable oil) (for pan or deep‑fryer cooking)
• to taste Salt

Instructions

1. Cooking the potatoes

   Peel the potatoes, cut them in half then plunge them into a pot of boiling salted water. Cook 12‑15 minutes until tender. Drain and let cool.

   Time: PT15M

   Temperature: 100°C

2. Preparing the vegetables

   While the potatoes cook, finely chop the onion, cut the carrots into small dice and measure the frozen peas.

   Time: PT5M

3. Sauté the aromatics and spices

   Heat 2 tablespoons of oil in a pan. Add cumin seeds (if using) for 30 seconds, then the chopped onion. Sauté 2 minutes. Add ground cumin, chili, garam masala, turmeric, ginger paste and coriander paste. Stir quickly.

   Time: PT3M

   Temperature: 180°C

4. Cooking the vegetables

   Add the peas and carrots to the pan. Sauté 5‑7 minutes over medium heat, stirring until the vegetables' water evaporates completely.

   Time: PT7M

   Temperature: 180°C

5. Incorporating the potatoes

   Dice the cooked potatoes. Add them to the pan with the chopped fresh coriander, lemon juice and salt to taste. Mix gently to avoid crushing the dice.

   Time: PT5M

6. Prepare the cheese‑olive filling

   In a large bowl, combine the grated cheese, sliced green olives, chopped parsley, black pepper, ground ginger and the beaten egg. Lightly season.

   Time: PT5M

7. Cut and prepare the brick sheets

   Cut each brick sheet in half lengthwise. Lightly trim the edges to obtain uniform triangles (about 8 cm per side).

   Time: PT5M

8. Form the bricks (vegetable)

   Place a tablespoon of vegetable filling in the centre of a brick triangle, fold the two upper corners toward the centre, then fold the bottom to form a closed triangle. Repeat with all sheets.

   Time: PT8M

9. Form the bricks (cheese‑olive)

   Repeat the same operation with the cheese‑olive filling on the remaining triangles.

   Time: PT7M

10. Pre‑freeze before frying

    Arrange the bricks on a tray lined with paper towels, cover with another sheet of paper and place in the freezer for 20 minutes. This step prevents the bricks from becoming soft during frying.

    Time: PT20M

11. Fry the bricks

    Heat the frying oil to 180°C in a deep pan. Reduce the heat slightly to medium and place the bricks, fold side down, a few at a time. Fry 2‑3 minutes on each side until golden and crispy.

    Time: PT5M

    Temperature: 180°C

12. Serving

    Serve the bricks hot, accompanied by a yogurt‑coriander sauce or tamarind chutney if desired.

    Time: PT2M

Nutrition Facts

Calories

520

Protein

18 g

Carbohydrates

45 g

Fat

30 g

Fiber

6 g