Meat-filled bricks: the best recipe
How can I prevent the bricks from being too greasy after cooking?
Ingredients · Servings 4 people
- 200g minced meat
- 1 potato
- 1 onion
- 15 fresh mint leaves
- salt and pepper
- 1/2 tsp cumin (optional)
- 1 tsp chili powder
- 1 egg
- 1 pack of brick pastry sheets
- frying oil
Method · 25 min
- Chop the onion and sauté it for 5 minutes in a pan with a drizzle of oil. Add the meat and seasoning. Cook for 5 to 8 minutes. Transfer everything to a bowl with the diced potato (previously boiled). Chop the mint and stir it in, along with the egg.
- Cut a sheet of brick pastry in half. Fold it by bringing the rounded edge over to the other half. Then place a tablespoon of filling on the left edge. Next, take the left corner and fold it up, then fold the resulting triangle down, then up again. Trim any excess pastry.
- Cook them in a little hot oil for 2 to 3 minutes on each side. Enjoy immediately.
The oil needs to be very hot to quickly sear the bricks. Drain them immediately on paper towels. Also, avoid overfilling them to limit oil absorption.
Can bricks be baked in the oven or air fryer instead of deep-fried?
Yes, lightly brush them with oil, then bake them or place them in the air fryer until they are golden brown. The result is lighter, while still remaining crispy.
