El Gamra Brick Pastries with Shrimp
Preparation
Cooking
Portions
Difficulty
Preparation Steps
Blend the shrimp with the garlic, salt, black pepper, and crushed chili pepper.
Add the chopped parsley and grated cheese, then mix well until combined.
Cut the El Gamra brick pastry sheets into rectangles approximately 7.5 cm wide.
Place one whole shrimp with its tail at the end of each rectangle and add a small amount of filling.
Fold the pastry into a samosa shape, sealing the edges tightly.
Fry in hot oil until golden brown and crispy.
Chef’s advice
For extra crispy pastries, let them rest in the refrigerator for 10 minutes before frying.
You can also bake them in the oven or cook them in an air fryer for a lighter version while keeping them deliciously crispy.
