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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