French chefs discovered curry powder in 1760s colonial trade, creating this fusion 200 years before anyone called it trendy.
Crispy Chicken & Curry Bricks
Indulge in the mouthwatering delight of Crispy Chicken & Curry Bricks! These savory bites combine tender chicken with aromatic curry spices, all wrapped in a perfectly crispy shell that’s sure to impress at your next gathering. Quick to prepare and bursting with flavor, they're the ultimate snack for any occasion!
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
📝 Ingredients
Serves 10🥬Fresh Produce(4)
- 1 gousse d’ail
- 1 oignon
- Persil (facultatif)optional
- 4 pommes de terre
🥩Meat & Seafood(1)
- 200 g de blanc de poulet (0.44 lbs)
🥛Dairy & Eggs(2)
- 40 à 50 g de comté râpé (1.41 oz)
- 120 g de yaourt grec (4.24 oz)
🫙Pantry Staples(1)
- 1 filet d’huile d’olive
🧂Spices & Seasonings(2)
- 2 c. à café de curry & cumin (10 ml)
- Sel, poivre
📦Other(1)
- 10 feuilles de brick
👨🍳 Instructions
- 1
Peel the potatoes and cook them in a pot of boiling salted water until tender. Drain and roughly mash them.
- 2
Slice the onion and garlic. Sauté them in a pan with a drizzle of olive oil until translucent.
- 3
Cut the chicken into small cubes. Add it to the pan with curry, cumin, salt, and pepper, and cook until golden brown.
- 4
On low heat, add the mashed potatoes, Greek yogurt, grated cheese, and parsley to the pan. Mix well until you have a creamy filling.
- 5
Let the filling cool slightly, then place a spoonful of the mixture on each brick sheet, add grated cheese and parsley, and fold them into rolls.
- 6
Fry them in oil until golden brown, turning regularly.
- 7
Serve hot, accompanied by a green salad. Enjoy!
💡 Pro Tips
- ✓Fry the filled brick pastry rolls at exactly 350°F (175°C) because lower temps make them greasy as they absorb oil, while higher temps burn the exterior before the filling heats through.technique350°F
- ✓Cool your potato-chicken filling to below 40°F before wrapping because hot filling creates steam that makes brick pastry soggy and prone to bursting during frying.timingBelow 40°F
- ✓Mash potatoes to 80% smooth with 20% small lumps because completely smooth filling becomes gluey when mixed with yogurt, while chunks provide textural contrast.technique80% smooth
- ✓Use full-fat Greek yogurt (10% fat minimum) because low-fat versions have higher water content that makes the filling watery and causes brick sheets to tear during folding.ingredient10% fat minimum
- ✓Seal brick pastry edges with a light egg wash because the proteins coagulate at 140°F creating a waterproof barrier that prevents oil penetration and filling leakage.technique140°F coagulation
Share this recipe
Prep
15
min
Cook
30
min
Serves
10
people
Level
intermediate
Share this recipe
French chefs discovered curry powder in 1760s colonial trade, creating this fusion 200 years before anyone called it trendy.
Crispy Chicken & Curry Bricks
Indulge in the mouthwatering delight of Crispy Chicken & Curry Bricks! These savory bites combine tender chicken with aromatic curry spices, all wrapped in a perfectly crispy shell that’s sure to impress at your next gathering. Quick to prepare and bursting with flavor, they're the ultimate snack for any occasion!
📝 Ingredients
Serves 10🥬Fresh Produce(4)
- 1 gousse d’ail
- 1 oignon
- Persil (facultatif)optional
- 4 pommes de terre
🥩Meat & Seafood(1)
- 200 g de blanc de poulet (0.44 lbs)
🥛Dairy & Eggs(2)
- 40 à 50 g de comté râpé (1.41 oz)
- 120 g de yaourt grec (4.24 oz)
🫙Pantry Staples(1)
- 1 filet d’huile d’olive
🧂Spices & Seasonings(2)
- 2 c. à café de curry & cumin (10 ml)
- Sel, poivre
📦Other(1)
- 10 feuilles de brick
👨🍳 Instructions
- 1
Peel the potatoes and cook them in a pot of boiling salted water until tender. Drain and roughly mash them.
- 2
Slice the onion and garlic. Sauté them in a pan with a drizzle of olive oil until translucent.
- 3
Cut the chicken into small cubes. Add it to the pan with curry, cumin, salt, and pepper, and cook until golden brown.
- 4
On low heat, add the mashed potatoes, Greek yogurt, grated cheese, and parsley to the pan. Mix well until you have a creamy filling.
- 5
Let the filling cool slightly, then place a spoonful of the mixture on each brick sheet, add grated cheese and parsley, and fold them into rolls.
- 6
Fry them in oil until golden brown, turning regularly.
- 7
Serve hot, accompanied by a green salad. Enjoy!
💡 Pro Tips
- ✓Fry the filled brick pastry rolls at exactly 350°F (175°C) because lower temps make them greasy as they absorb oil, while higher temps burn the exterior before the filling heats through.technique350°F
- ✓Cool your potato-chicken filling to below 40°F before wrapping because hot filling creates steam that makes brick pastry soggy and prone to bursting during frying.timingBelow 40°F
- ✓Mash potatoes to 80% smooth with 20% small lumps because completely smooth filling becomes gluey when mixed with yogurt, while chunks provide textural contrast.technique80% smooth
- ✓Use full-fat Greek yogurt (10% fat minimum) because low-fat versions have higher water content that makes the filling watery and causes brick sheets to tear during folding.ingredient10% fat minimum
- ✓Seal brick pastry edges with a light egg wash because the proteins coagulate at 140°F creating a waterproof barrier that prevents oil penetration and filling leakage.technique140°F coagulation