Meat bricks

Difficulty 5/5

With this recipe, forget about your diet, get out the cream, eggs, “forte” or “original” mustard according to preference and indulge yourself!

  • -10 sheets of brick pastry
  • -300g of minced meat
  • -1 onion
  • -2 eggs
  • -2 tablespoons of crème fraîche
  • -1 tablespoon of “forte” Luxembourg mustard
  • -1 clove of crushed garlic
  • -Salt
  • -Pepper
  • -1 teaspoon of black pepper
  • -Butter
  • -Cooking oil
Meat bricks

  1. 1Cut the onion into small pieces and brown them in a frying pan using the butter.
  2. 2Add the minced meat, the clove of garlic, the salt and the pepper.
  3. 3Mix it all together and then add the “forte” or “original” Luxembourg mustard.
  4. 4Lower the heat, add the crème fraîche and eggs and stir often.
  5. 5Cook for approximately 3 minutes and remove the clove of garlic.
  6. 6Cut the sheets of brick pastry in half and separate the sheets.
  7. 7Place 1 tablespoon of the meat mixture on one of the 2 parts of the sheets of brick pastry.
  8. 8Form triangles by folding the sheets (fold over the lower right corner onto the left-hand edge of the sheet of brick pastry).
  9. 9Add some egg yolk to the last part to be folded so that it can be sealed closed.
  10. 10Brown the triangles in the cooking oil.
  11. 11Wait a few instants for them to cool slightly, then serve in a dish and enjoy!
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