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Brick Pastries with Ground Beef Recipe
Ingredients
For 4 servings
- 200 g (7 oz.) lean ground beef
- 4 sheets of brick pastry
- 1 onion, chopped
- a few sprigs of parsley, chopped
- 50 g (2 oz.) grated Parmesan
- 2 raw eggs
- 1/2 tsp. olive oil
- salt and pepper
- 1/4 tsp. ground coriander
- vegetable oil for frying
- 4 sheets of brick pastry
Method
- Season the meat with ground coriander, salt and pepper.
- Cook the ground beef with the chopped onion in a little olive oil and some water. Mix well until the liquid has evaporated.
- Add the parsley and simmer another 2-3 minutes.
- Let the meat cool, then add the grated cheese and raw eggs.
- Combine well and correct the seasoning.
- Place some of the filling in the center of each piece of brick pastry.
- Fold in the 4 edges to form a square.
- Fold the brick in half diagonally to form a triangle.
- Fry in hot oil, being carefully not to pierce the pastry which is very fragile.
- Immediately baste the top of the pastry with hot oil, using a spoon or fork to stick the two sides of the triangle together.
- Remove from the oil and drain.
- Serve hot with lemon wedges.
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A recipe in special collaboration with Neyla Chehimi
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
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