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Briouate of chicken with rocket pesto Recipe

Ingredients for 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
  • 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.

  • 2For the pesto:

    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.»

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

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(11 votes)

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h