For the stuffing: Chop up the herbs. Finely dice the preserved lemon. Mix these with the olive oil, the dried spices and the goat's cheese.
Cut the sheets of brick pastry into 5cm strips. Place some of the stuffing on the sheet and fold it into a triangle, repeat.
Fry for 1 minute on each side in a non-stick frying pan and then finish in the oven at 200 degrees for 4-6 minutes.
Serve with some fresh and crisp salad leaves.
«Brick pastry is similar to filo pastry. It works very well in this recipe for herb and goat's cheese pastries.»