Brick stuffed with bell peppers

Brick farcie aux poivrons : instructions

• 1
  Wash, dry, and roast the peppers in the oven at 220°C on the middle rack for 30–45 minutes, until they are soft. Turn them frequently; they shouldn’t burn (too much). Remove them and let them cool.
• 2
  Peel the potatoes, then boil or steam them.
  
• 3
  Once the peppers have cooled, peel them and cut them into small pieces.
  
• 4
  Finely chop the onion and sauté it in a little olive oil. Once it becomes translucent, add the bell peppers, minced garlic, and potatoes roughly mashed with a fork.
  
• 5
  Season with salt and pepper, then add cumin and a few crushed coriander seeds. Stir well and remove from the heat.
  
• 6
  Carefully separate each sheet of phyllo dough and cut it in half. Place a spoonful of the filling on each half. Fold the four edges of the sheet to form a square. You can vary the way you fold the phyllo dough to make triangles or rolls.
  
• 7
  Heat a little oil in a nonstick skillet. When the oil is hot, place the squares of brick pastry in the pan, starting with the folded side down. Fry the pastry for a few minutes on both sides, until golden brown.