Preparation : 15 minutes
Cooking : 15 minutes
- 8 sheets of Brick pastry
- 1 chicken breast
- fresh parsley
- 1 shallot
- 2 eggs
- Sweet spices (curry, raz el hanout, cumin... whatever you prefer)
- 10 Agen prunes
- Salt, pepper
- Pre-cook the chicken breast in boiling water (3 minutes).
Shred the breast into a bowl and mix in the chopped parsley and the spices (avoid anything too fiery).
Add the finely chopped shallots and combine with the eggs to bind it together. Cut the brick pastry sheets in half and form little triangles with a generous tablespoon of filling and a half prune per parcel.
Fold them into a triangle and cook (instructions for how to fold them are generally shown on the pack).
2. Cooking - In a pan, on a plancha, in the fryer or even in the oven (15 minutes at 180°C).