Varied stuffed bricks for Ramadan

Ingredients

• 350 g Chicken breast (cut into very small dice)
• 2 unités Yellow onion (finely chopped, one for each main filling)
• 3 cuillères à café Curry powder (2 for chicken filling, 1 for the breadcrumb)
• 3 gousses Whole cardamom (to be removed before serving)
• 3 unités Cloves (to be removed before serving)
• 1 petite poignée Fresh parsley (chopped, used in all fillings)
• 2 cuillères à soupe Thick sour cream (for the curry chicken filling)
• 50 g Raclette cheese or melted cheddar (for the curry chicken filling)
• 600 g Ground meat (beef or lamb) (divided into two different fillings)
• 3 cuillères à café Sweet paprika (2 for fillings, 1 for paprika oil)
• 2.5 cuillères à café Ground ginger
• 1 cuillère à café Turmeric
• 0.5 cuillère à café Garlic powder
• 1.5 cuillère à café Ground cumin
• 1 cuillère à café Masala (optional) (for the meat‑potato filling)
• 200 g Potatoes (cooked, diced)
• 2 petites poignées Pitted green olives (sliced)
• 1 grosse cuillère à soupe Garlic & herb spreadable cheese
• 2 cuillères à café Maggi (concentrated soy sauce) (optional, used in two fillings)
• 1 bol Green and red bell peppers (strips, about 150 g)
• 200 g Cooked mini shrimp
• 1 cuillère à soupe Preserved lemon (chopped)
• 0.5 cuillère à café Ground coriander
• une pincée Lemongrass powder
• 1 cuillère à café Soy sauce
• 150 g Dehydrated rice vermicelli (rehydrated then cut)
• 20 unités Brick pastry sheets (mini or large) (for 4 varieties of bricks)
• 4 cuillères à soupe All‑purpose flour (for the glue and coating)
• environ 100 ml Water (for the edible glue)
• 2 unités Eggs
• 200 g Breadcrumbs (mixed with 1 tsp curry for colour)
• 200 ml Sunflower oil (for frying and paprika oil)

Instructions

1. Prepare the spices and aromatics

   Gather all spices (curry, cardamom, cloves, paprika, ginger, turmeric, garlic powder, cumin, masala, coriander, lemongrass) and place them in small bowls so they can be added quickly to the different fillings.

   Time: PT5M

2. Curry chicken filling

   Heat a drizzle of sunflower oil in a pan, add 1 finely chopped onion and cook 2 min until translucent. Add the diced chicken, 2 tsp curry, 3 cardamom pods and 3 cloves, season with salt and pepper and cook 3‑4 min stirring. Remove the whole spices, stir in the parsley, 2 tbsp thick sour cream and 50 g melted cheese, mix 2 min, adjust seasoning and set aside to cool.

   Time: PT10M

3. Meat‑potato‑cheese filling

   In another pan, heat a drizzle of oil, sauté ½ chopped onion 2 min. Add 300 g ground meat, 1 tsp salt, ½ tsp pepper, 1 tsp paprika, 1 tsp ginger, ½ tsp turmeric, ½ tsp garlic powder, ½ tsp cumin and 1 tsp masala. Cook 3 min. Add the cooked diced potatoes, green olives, parsley and 1 large tbsp garlic‑herb spreadable cheese, mix 2 min, add a drizzle of Maggi if desired, then set aside to cool.

   Time: PT9M

4. Meat‑pepper‑kiri filling

   Sauté 1 large chopped onion in oil 2 min, add 1 bowl of green and red pepper strips, cook 2 min. Add 250 g ground meat, 1 tsp salt, 1 tsp pepper, 1 tsp paprika, 1 tsp ginger, 1 tsp cumin, cook until the meat is half‑cooked (≈3 min). Stir in a little Maggi, the parsley and set aside.

   Time: PT10M

5. Shrimp‑vermicelli filling

   Sauté ½ onion and 1 minced garlic clove in oil 2 min. Add 200 g cooked mini shrimp, 1 tbsp preserved lemon, a handful of green olives, 1 tsp salt, ½ tsp pepper, 1.5 tsp paprika, ½ tsp turmeric, ½ tsp ginger, ½ tsp coriander, a pinch of lemongrass, mix 2 min. Add 1 tsp soy sauce, cook 1 min, stir in 150 g rehydrated rice vermicelli cut into pieces, cook 2 min, add parsley and set aside.

   Time: PT9M

6. Prepare paprika oil

   In a small saucepan, heat 30 ml sunflower oil, add 1 tsp paprika, stir 1 min until red‑colored, remove from heat.

   Time: PT2M

7. Assemble the bricks

   On each half‑sheet of brick, place 1 tbsp of the corresponding filling. Add, if indicated, a slice of Kiri or spreadable cheese. Fold into a triangle or cigar shape. Trim the excess with scissors. Prepare the edible glue by mixing 2 tbsp flour with a little water until a pancake‑batter consistency, brush the edges and seal each brick.

   Time: PT15M

8. Bread the curry chicken bricks

   Prepare three bowls: flour, beaten eggs, breadcrumbs mixed with 1 tsp curry. Dip each brick first in the flour bowl, then in the eggs, finally in the breadcrumb mixture. Place on a tray lined with paper towels.

   Time: PT5M

9. Cook the breaded bricks

   Heat 150 ml sunflower oil in a pan to 180°C. Fry the breaded bricks 2‑3 min each side until golden, then place on paper towels.

   Time: PT5M

   Temperature: 180°C

10. Package and freeze

    Allow the bricks to cool completely, place them in freezer bags labeling the variety, then put them in the freezer.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

20 g

Fat

12 g

Fiber

2 g