Chicken and mushroom brik rolls

A recipe from cooking-ez.com

For 8 rolls, you will need:

• 0 400 g mushrooms
• 1 1 shallot
• 2 3 tablespoons olive oil
• 3 parsley
• 4 ½ lemon
• 5 3 tablespoons olive oil
• 6 2 onions
• 7 300 g chicken
• 8 8 sheets of brick pastry
• 9 100 ml oil
• 10 salt
• 11 pepper
• Total weight: 1,310 grams

Times:

Preparation	Cooking	Start to finish
47 min.	19 min.	1 hour 6 min.

Step by step recipe

• 1: Peel 400 g mushrooms; cut off and discard the stalk.
• 2: Chop them fairly small.
• 3: Chop 1 shallot and 2 onions, but keep them separate.
• 4: 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.
• 5: 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.
• 6: Tip into a large bowl. Add the juice of ½ lemon and some chopped parsley. Mix well and set aside.
• 7: 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.
• 8: Dice 300 g chicken fairly small.
• 9: Mix the chicken with the mushrooms and onions.
  Make the rolls by placing a tablespoonful of filling near the edge of a brik sheet.
• 10: Then fold it up into a neat rectangular parcel.
• 11: Heat 1/2 cm (1/4 inch) oil in the frying pan and fry the brik rolls...
• 12: ...on both sides.
• 13: Serve immediately.

Remarks

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

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