I love brick dough sheets, don't you? I always have a package in the fridge because the possibilities are endless and the results are spectacular, it doesn't matter if we shape them into triangles, rolls, make squares or bags. If we choose a good filling, we will have a starter or dessert with a crunchy exterior and a juicy interior.
And this is another reason why I usually prepare a lot a recipe with brick dough, which is very versatile, admits both a salty and sweet filling, with meat, with fish, with fruits, vegetables ... Whatever you want !. And here I stop because it seems that they are going to give me a commission for selling the brick dough (no, eh!). The recipe I made this time is some crispy rolls stuffed with chicken, with some spices that give it an exotic touch. Let's go there!.
- 500 gr of chicken breast
- 3 onions
- 4 eggs (and a yolk)
- 2 tablespoons of butter
- A little olive oil
- XNUMX/XNUMX teaspoon garlic powder
- Half a small tablespoon of turmeric
- A quarter teaspoon of pepper
- XNUMX/XNUMX teaspoon ground ginger
- A quarter teaspoon ground cinnamon
- Salt to taste
- 10 sheets of brick dough
Place the chopped chicken breast in a bowl and add the garlic powder, turmeric, pepper, ginger, cinnamon, and salt. Mix very well and keep it in the fridge for at least an hour. When there is little left to remove the chicken we prepare a pan in which we are going to add three tablespoons of olive oil and the butter, when it is hot we add the finely chopped onions, let them transparent a little and add the chicken. We stir from time to time to prevent the onion from burning.
When the chicken is marked add a glass of water, cover and leave over medium heat until the chicken is cooked. When ready, remove the chicken and leave the onion over low heat until the sauce reduces and caramelizes. Add the parsley and the beaten eggs, stirring constantly so that an omelette does not form. While we are going to cut the chicken already cooked into even smaller pieces so that it is easier to make the rolls. We mix the chicken with the onion and the egg and that's it, we already have our filling prepared.
Now we are going to form the rolls, for this we are going to cut each sheet of brick dough into four pieces, so that we will have four triangles. In each triangle we place a little of the filling, on the widest side. We fold the sides first, and then roll up. We seal by brushing with egg yolk and that's it.
We place each roll on a baking tray, paint them with egg yolk and bake at 180ºC until golden brown. They can also be fried in plenty of hot oil (in that case it would not be necessary to paint them with egg yolk).
More information about the recipe
Kilocalories per serving 25