Though these are stodgy, they’re not quite actual bricks, but rather deep-fried pastry parcels with whatever you want inside. The Madagascar-an grandmother of the boys for whom I au-paired made particularly excellent tuna and egg ones and I’m annoyed I didn’t get her exact recipe, but in its place here are a few options. In France I think you use feuilles de brick pastry, which places like Waitrose might have over here, but I searched online and apparently sheets of filo (phyllo) are an acceptable alternative, either singly or with melted butter smeared between two layers.
tuna, potato, and egg (serves 4)
4 feuilles de brick, or 4 or 8 sheets of filo
1 tin tuna, drained
4 potatoes, boiled and mashed
A sprigs of parsley
Oil for frying (e.g. vegetable)
- Heat the oil in a large pan
- Stir together the tuna, mashed potato, and parsley. Season.
- Roll out one of the sheets of pastry and place 1/4 of mix in middle. Press to make a slight hollow, then break the egg in the middle. Fold into a triangle as if you were making a samosa.
- Cook for 2 minutes on either side until golden then place on kitchen towel to drain while you cook the rest.
goat’s cheese, honey, and rosemary
Same principle as above, but here use 1/4 of a roll of goats cheese and 2 tbsp honey then a sprinkling of rosemary for each brick.
nutella and banana (maybe don’t serve this one with salad)
Same principle as above but add banana rings fried briefly in a little butter beforehand and then a spoon of nutella on top.
From looking online, it appears these can be baked for 10 minutes at 170oC if you’d rather avoid all that oil, but depends on oven availability I guess.