Starter
Chicken and Two Cheeses Brick
Revisit the brick pastry with this chicken and two-cheese brick.
25 min
Prep time
8 min
Cook time
4
Servings
Intermediate
Difficulty
33 min
Total time
Poele
Cooking method
Ingredients
Instructions
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1
Cut a chicken breast into chicken thighs, cook them in a liter of water with the cube of broth for 10 minutes after boiling.
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2
While the chicken is cooking, finely chop two shallots and sauté them in oil.
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3
When the chicken is cooked, chop it into very small pieces and incorporate it to the shallots: cook for 2 or 3 more minutes.
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4
Turn off the heat, add the beaufort cheese cut into small pieces (or grated), the ricotta, the egg, your choice of spices, and mix well to ensure that the white of the egg does not coagulate.
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5
Place a bit of the obtained filling on each phyllo sheet (folded or cut in half to form a semicircle) and fold the phyllo sheet into a triangle.
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6
If necessary, seal the phyllo with a toothpick.
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7
Cook in a hot oil bath (but not boiling) for 3 or 4 minutes on each side until the phyllo is colored (since everything is already cooked inside).
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