Brick farcie aux poivrons
Serves : 4 people
Preparation : 30 minutes
Cooking : 1 hour
Instructions
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.
Peel the potatoes, then boil or steam them.
Once the peppers have cooled, peel them and cut them into small pieces.
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.
Season with salt and pepper, then add cumin and a few crushed coriander seeds. Stir well and remove from the heat.
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.
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.
Notes
Variation 1 – Anchovy brick: omit the potatoes, and simmer the peppers with anchovies and capers.
Variation 2 – Tuna brick: add plain tuna