Chicken and mushroom brik rolls

A recipe from cooking-ez.com

For 8 rolls, you will need:

• 1 400 g mushrooms
• 2 1 shallot
• 3 3 tablespoons olive oil
• 4 parsley
• 5 ½ lemon
• 6 3 tablespoons olive oil
• 7 2 onions
• 8 300 g chicken
• 9 8 sheets of brick pastry
• 10 100 ml oil
• 11 salt
• 12 pepper
• Total weight: 1,310 grams

Times:

Preparation	Cooking	Start to finish
32 min.	19 min.	51 min.

Step by step recipe

• 1: Prepare 400 g mushrooms then slice them.
• 2: Chop 1 shallot and 2 onions, but keep them separate.
• 3: Heat 3 tablespoons olive oil in a large frying pan over medium heat. When hot, add the shallot, salt and pepper.
  Cook for 1 minute without colouring.
• 4: Add the mushrooms and cook until soft.
  If they give off a lot of liquid, either drain this off or wait until it has boiled off. The cooked mushrooms should be fairly dry.
• 5: Tip into a large bowl. Add the juice of ½ lemon and some chopped parsley. Mix well and set aside.
• 6: Heat 3 tablespoons olive oil in the same frying pan, still on medium heat. When hot, add the chopped onions, salt and pepper. Cook for 2 or 3 minutes without colouring.
• 7: Dice 300 g chicken fairly small.
• 8: Mix the chicken with the mushrooms and onions.
  Make the rolls by placing a tablespoonful of filling near the edge of a brik sheet.
• 9: Then fold it up into a neat rectangular parcel.
• 10: Heat 1/2 cm (1/4 inch) oil in the frying pan and fry the brik rolls...
• 11: ...on both sides.
• 12: Serve immediately.

Remarks

Use spring onions if possible, rather than normal onions (shown in the photos).

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