Briouate of chicken with rocket pesto Recipe

Brick pastry parcels filled with a stuffing of chicken and coriander served with a rocket pesto.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(11 votes) 4.5/5

Les ingrédients

Pour people
  • White chicken meat : 3 whole
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Fresh coriander : 0.5 bunch
  • Brick pastry sheet(s) : 6 whole
  • For the sauce
  • Garlic clove(s) : 1 bulb
  • Pine kernel(s) : 25 g
  • Parmesan : 25 g
  • Rocket : 100 g
  • Olive oil : 50 ml


  • ETAPE 1

    Cut the chicken in to small cubes (brunoise) and mix with the chopped coriander. Season with salt and pepper. Place some of this mixture on to a strip of brick pastry and fold up to make a samosa-like parcel.
    Heat a frying pan and add a little olive oil. Place the briouates in the pan and fry until golden on both sides.


    Use a pestle and mortar to crush the pine nuts, parmesan, garlic and the rocket leaves together. Add a little olive oil to thin the paste and then check the seasoning.

    Serve with the briouates.

Chef's tip

«You can also cook these briouates in the oven - place on a baking tray and cook for 6 minutes at 200°C.»

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