Crispy Pastries with Chicken and Potatoes

Crispy Pastries with Chicken and Potatoes

Appetizers

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Cook Time

1 h

Servings

5

Difficulty

Medium

Prep Time

45 min

This Thermomix® recipe for Crispy Pastries with Chicken and Potatoes is ready in 1 h and yields 5 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These crispy pastries with chicken and potatoes are an absolute hit at any party! I have been making them for years and they are always a hit. The filling of tender chicken, creamy potatoes and spicy flavors is simply irresistible. The preparation is a bit more complex, but it is definitely worth it. They taste especially good when they come warm from the fryer. If you like it a little lighter, you can also bake them in the oven. A great recipe for a cozy evening with friends or as a snack in between.

Ingredients (12 ingredients)

  • 4 piece Potatoes
  • 300 g Chicken breast
  • 1 piece Onion
  • 10 feuille Brick sheet
  • 2 portion Laughing Cow
  • to taste Parsley
  • to taste Olive oil
  • to taste Sunflower oil
  • to taste Ginger
  • to taste Paprika
  • to taste Salt
  • to taste Pepper

Preparation (7 steps)

1

Prepare chicken

Thermomix® Setting
5 sec/Speed 5

Put 300 g chicken breast in pieces into the mixing bowl and chop for 5 sec./speed 5. Transfer and set aside.

5
2

Chop onion and herbs

Thermomix® Setting
3 sec/Speed 5

Put 1 onion, a handful of parsley, a pinch of salt, pepper, ginger and paprika into the mixing bowl and chop for 3 sec./speed 5. Scrape down with the spatula.

3
3

Prepare chicken mixture

Thermomix® Setting
5 min/248°F/Speed 1/Linkslauf 120 Reverse

Put the chopped chicken, a dash of vegetable oil and the onion-herb mixture into the mixing bowl and mix for 5 min./120°C/speed 1/reverse. Transfer and set aside.

300
4

Cook potatoes

Thermomix® Setting
25 min/Varoma/Speed 1 Varoma

Put 4 potatoes, peeled and diced, into the steamer basket. Pour 500 ml water into the mixing bowl, insert the steamer basket and steam for 25 min./Varoma/speed 1.

1500
5

Prepare mashed potatoes

Thermomix® Setting
20 sec/Speed 4

Put cooked potatoes from the steamer basket into the mixing bowl, add 2 portions of processed cheese and puree for 20 sec./speed 4. Transfer and set aside.

20
6

Fill and shape bricks

Lay out the dough sheets. Place some chicken mixture and mashed potatoes on each dough sheet. Shape the dough sheets into bricks as desired and seal well.

7

Deep-fry bricks

Heat vegetable oil in a deep fryer and deep-fry the bricks in it until golden brown. Drain on kitchen paper and serve.

Finished cooking? Great! 🎉

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About this recipe

These crispy chicken and potato bricks are a dish I discovered during a trip to Morocco a few years ago. I was fascinated by the diversity of flavors and textures of Moroccan cuisine, and I was particularly taken with these small fried bites, perfect for an appetizer or a light meal. I have adapted the recipe to my own way, using the Thermomix® to facilitate preparation and adjusting the spices to my preferences. The base of this dish is made up of brick leaves, thin and crispy, which provide a light and airy texture. The filling is a flavorful mixture of minced chicken, creamy potatoes, and fragrant spices. The chicken, preferably breast for its tenderness, is finely minced to blend harmoniously with the other ingredients. The potatoes, steamed to preserve their flavor, are mashed with processed cheese like Laughing Cow, which provides a subtle smoothness and sweetness. The onion, parsley, ginger and paprika enhance the taste of the whole, adding a touch of freshness, warmth and spice. For preparation with the Thermomix®, it is important to respect the times and speeds indicated to obtain an optimal texture of the ingredients. Mincing the chicken must be quick to avoid turning it into a paste. Steaming the potatoes in the Varoma helps preserve their flavor and prevents them from becoming waterlogged. The mashed potatoes should be smooth and homogeneous, but not too liquid. There are many possible variations for this dish. For a vegetarian or vegan version, you can replace the chicken with vegetables such as mushrooms, zucchini or carrots. You can also add spices like cumin, coriander or turmeric to vary the flavors. For a lighter version, you can bake the bricks in the oven rather than fry them. These chicken and potato bricks are delicious served hot, accompanied by a green salad or a yogurt and herb sauce. They can also be prepared in advance and frozen, then fried or baked in the oven when serving. For optimal preservation, it is best to freeze them raw rather than cooked. You can also prepare the filling in advance and keep it in the refrigerator for a few days.

Created by

Julie Richard

Julie Richard

Community member

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Tags

#Meat #Party #Easy #Snack #Spicy #Hot

Allergens

  • Milk

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