:
🥐 Minced Meat & Potato Bricks
Ingredients
For the stuffing:
- 300 g minced meat (beef).
- 2 large potatoes (boiled and mashed).
- 1 large onion (finely chopped).
- 2 garlic cloves (minced).
- 1/2 bell pepper (optional, cut into small cubes).
- 10-12 brick sheets.
- Cheese: 4 to 5 portions of creamy cheese (Vache Qui Rit type) or grated mozzarella.
- Herbs: Fresh parsley and green onions (chopped).
- Seasoning: Salt, black pepper, cumin and paprika.
For assembly and cooking:
- 1 egg (to bind the stuffing).
- Vegetable oil for frying.
Instructions
1. Prepare the potatoes:
- Boil the potatoes in salted water until tender.
- Peel them and mash them with a fork while they are still hot. Sala's tip: Don't make the puree too smooth; leaving a few small pieces gives a better texture.
2. Cook the meat:
- In a pan, sauté the onions and garlic until translucent.
- Add the minced meat, crumbling it with a spatula.
- Season with salt, pepper, cumin and paprika. Cook until the meat is browned and the juice has evaporated.
3. Mix the stuffing:
- In a large bowl, mix the mashed potatoes and cooked meat.
- Add the chopped parsley, green onions and cheese.
- Add the egg; this helps the stuffing to hold well inside the pastry sheet. Let the mixture cool slightly.
4. Folding (Triangle or Cigar):
- Cut the circular brick sheets in half.
- Fold the rounded edge inward to create a long rectangular strip.
- Place a tablespoon of stuffing on one end.
- Fold the corner over the stuffing to form a triangle, then continue folding in a zigzag pattern to the end. (Alternatively, roll them tightly like cigars).
5. Frying:
- Heat the oil in a frying pan over medium heat.
- Fry the bricks approximately 2 to 3 minutes per side until they are golden brown and very crispy.
- Drain on absorbent paper to remove excess oil