Chicken Brick Pastries
Ingredients
- 400 g (14 oz) chicken breast
- 1 onion
- 2 cloves garlic
- 1 carrot
- 1 zucchini
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 8 sheets of brick pastry (phyllo dough)
- 1 egg (for brushing)
- Oil for frying
Instructions
Prepare the Chicken: Cook the chicken in a pan with a little oil until golden brown. Let it cool, then shred into small pieces.
Prepare the Vegetables: Peel and grate the carrot and zucchini. Finely chop the onion and garlic.
Cook the Vegetables: In a pan, heat the olive oil. Sauté the onion and garlic until translucent. Add the grated carrot and zucchini, and cook for about 5 minutes.
Combine Chicken and Vegetables: Add the shredded chicken to the vegetables. Stir in the paprika, cumin, coriander, salt, and pepper. Cook for another 5 minutes.
Prepare the Brick Pastries: Preheat the oven to 180°C (350°F). Cut the brick pastry sheets in half to form semi-circles. Place a tablespoon of the chicken mixture at one end of each half-sheet, fold the sides over, and roll up to form triangles or rolls.
Brush the Pastries: Beat the egg and brush it over the pastries for a golden color.
Cook: Place the pastries on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden and crispy. Alternatively, fry them in hot oil until golden brown.
Serve: Serve warm with a salad or yogurt sauce.