Chicken Rolls with El Gamra Brick Pastry
Preparation
Cooking
Portions
Difficulty
Preparation Steps
1-Blend the chicken breast with the onion, garlic, harissa, parsley, salt, and black pepper until smooth and well combined.
2- Spread a layer of the filling over one El Gamra brick pastry sheet, then cover it with a second sheet.
3- Roll tightly into a log, then wrap it with a third brick pastry sheet for an extra crispy texture.
4- Let the roll rest, then slice it into even pieces.
5- Fry in hot oil for 10–12 minutes, or until golden brown and crispy.
6- Drain on paper towels and serve hot with your favorite dipping sauce.
Chef’s advice
Pour des roulés parfaitement croustillants et faciles à découper, laissez-les reposer 15 à 20 minutes au réfrigérateur avant de les couper et de les frire. Ils garderont ainsi une belle forme pendant la cuisson.
