Brick pastry parcels filled with a stuffing of chicken and coriander served with a rocket pesto.
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.
«You can also cook these briouates in the oven - place on a baking tray and cook for 6 minutes at 200°C.»