Crispy Aumônières with Brick Pastry 🥮✨
Aumônières are beautiful little crispy pouches filled with a flavorful filling. They can be served as a starter or as a main dish, depending on the filling chosen. Here’s a simple and delicious recipe for 5 people!
Preparation
Cooking
Portions
Difficulty
Ingredients
Base (for 5 aumônières)
- 5 sheets of circular brick pastry ELGAMRA
- 50 g melted butter (for brushing)
- Chives or cooking string (for tying the aumônières)
For the savory filling
- 200 g chicken breast (or salmon for a variation)
- 1 onion, chopped
- 100 g sliced mushrooms
- 100 ml fresh cream
- 100 g grated cheese (emmental, mozzarella…)
- 1 tablespoon chopped parsley
- 1 tablespoon olive oil
- Salt, pepper, paprika to taste
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Preparation Steps
- Prepare the savory filling
- Heat the olive oil in a pan and sauté the chopped onion until translucent.
- Add the chicken cut into small pieces (or salmon) and cook for a few minutes.
- Add the mushrooms, parsley, salt, pepper, and paprika. Let cook for 5 minutes.
- Add the fresh cream and let simmer for 2 minutes. Remove from heat and add the grated cheese, mixing well. Let it cool down.
- Assemble the aumônières
- Preheat the oven to 180°C (350°F).
- Brush each sheet of brick pastry with melted butter.
- Place a spoonful of the filling in the center.
- Fold the edges up to form a small pouch, then tie it with chives or cooking string.
- Place the aumônières on a baking tray lined with parchment paper.
- Cooking
- Bake for 10 to 15 minutes, until the aumônières are golden and crispy.
- For the sweet version, you can sprinkle powdered sugar after baking.
Chef’s advice
Savory version: Serve hot with a green salad.
Enjoy your meal! 😋
