Bricks with confited zucchini, chicken, and dried tomatoes

Instructions

1. 1

   Preparation of the confit of zucchini: grate the zucchini on the large grater

2. 2

   De-seed the pepper and cut it into strips, which you will then divide in half or thirds

3. 3

   Heat a bit of olive oil in a sauté pan

4. 4

   Depose the zucchini, the pepper, season and stir to coat the zucchini well with oil

5. 5

   Cook on low heat for an hour or two, stirring often

6. 6

   If your zucchini are watery, do not hesitate to drain the water rendered during cooking

7. 7

   At the end of cooking, adjust seasoning (salt, pepper, paprika)

8. 8

   As the confit of zucchini is intended here to garnish the pastries, I advise you to let it drain in a colander above a container

9. 9

   Preparation of chicken: cut the chicken breasts into pieces

10. 10

    Also finely chop the dried tomatoes

11. 11

    In a pan, heat up some of the tomato oil, add the chicken and the tomatoes

12. 12

    Stir frequently during cooking

13. 13

    As soon as the chicken is cooked, remove it from the heat;

14. 14

    Do not let it dry out.

15. 15

    Pastry filling: At your discretion!

16. 16

    Mini-triangles for an appetizer or buffet, large samosas served with a salad as an entrée, candy, alms bowl...

17. 17

    If you want to make mini-triangles, roughly chop the chicken with a knife

18. 18

    On your phyllo sheet, place a portion of zucchini confit, then a portion of chicken and dried tomatoes, shape it, place on an oiled baking tray and bake for 15 to 20 minutes in the preheated oven at 200°C.