Mushroom & chicken bricks

1. Get ready: chop your onion. Cut the chicken into small pieces and thinly slice the mushrooms.

2. Heat a little olive oil in a large frying pan and fry your finely chopped onion. Add the sliced mushrooms and finely diced chicken. Brown everything together, then add the spices.

3. Stir occasionally until the chicken is golden brown. Add the garlic and fine herbs cheese (you can replace with the cheese of your choice or add grated Emmental cheese for more melting).

4. Mix everything together and fry for 2 minutes. Remove from the heat and leave the stuffing to cool.

5. Cut the sheets of bricks in half and place about a tablespoon of the filling at the base of the half sheet of brick. Fold the ends of the base towards the filling and then fold into a rectangle. You can also fold it into a triangle.

6. Brush the bricks with sunflower oil on both sides then place them in an oven (or air fryer) at 200 degrees for 10 minutes. They should be golden brown. You can also cook them in a hot frying pan with a little oil, turning them over halfway through cooking. Remove from the pan and place on absorbent paper to remove any excess fat.

Serve hot to retain the crispiness. To keep a good texture the next day, don’t reheat them in the microwave, but rather in the oven.

THE RECIPE ON VIDEO