Sweet Potato, Shredded Chicken and Cheese Bricks by @niangcook

35 min

4 servings

🥔

300 g

Sweet potato

🍗

200 g

Chicken breast

🧀

100 g

Garlic and herb cheese spread

🫓

140 g

Brick pastry sheets

🧂

1 g

Salt

💧

Water

🫗

500 ml

Oil

  1. Peel
    • sweet potato

    Peel the sweet potato and cut it into small, even cubes.

  2. Place
    • sweet potato
    • Water

    Place the sweet potato cubes in a saucepan and cover them with water.

  3. Add
    • salt
    • Water

    Add the salt and bring the water to a boil on the stovetop.

  4. Boil
    • sweet potato

    Boil the sweet potato for about 10 minutes, until very tender, then drain it.

  5. Cook
    • chicken breast
    • Water

    Cook the chicken breast in simmering water for about 10 minutes, until cooked through.

  6. Shred
    • chicken breast

    Remove the cooked chicken and shred it finely with two forks.

  7. Mash
    • sweet potato

    Mash the drained sweet potato in a mixing bowl until mostly smooth.

  8. Add
    • chicken breast
    • garlic and fine herb cream cheese

    Add the shredded chicken and garlic-herb cream cheese, then mix into an even filling.

  9. Place
    • brick pastry sheet
    • sweet potato
    • chicken breast

    Place one brick pastry sheet on the work surface and spoon about 2 tablespoons of filling near one edge.

  10. Fold
    • brick pastry sheet

    Fold the pastry tightly into a triangle or cigar shape and press the final flap closed.

  11. Fold
    • brick pastry sheet
    • sweet potato
    • chicken breast

    Repeat the filling and folding process with the remaining pastry sheets and filling.

  12. Heat
    • vegetable oil

    Heat the vegetable oil in the saucepan over medium-high heat until shimmering.

  13. Fry
    • brick pastry sheet
    • vegetable oil

    Fry the filled bricks for 2 to 3 minutes per side until deeply golden and crisp.

  14. Transfer

    Transfer the fried bricks to paper towel and serve hot.

  15. Fry
    • Oil

    Fry the bricks in oil.

Sweet Potato, Shredded Chicken and Cheese Bricks by @niangcook

35 min

4 servings

🥔

300 g

Sweet potato

🍗

200 g

Chicken breast

🧀

100 g

Garlic and herb cheese spread

🫓

140 g

Brick pastry sheets

🧂

1 g

Salt

💧

Water

🫗

500 ml

Oil

Preparation Steps

  1. Step 1/15

    Peel the sweet potato and cut it into small, even cubes.

    🥔sweet potato
    🔪vegetable peeler
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

    Place the sweet potato cubes in a saucepan and cover them with water.

    🥔sweet potato
    🍲saucepan

  3. Step 3/15

    Add the salt and bring the water to a boil on the stovetop.

    🧂salt
    🍲saucepan

  4. Step 4/15

    Boil the sweet potato for about 10 minutes, until very tender, then drain it.

    🥔sweet potato
    🍲saucepan
    🥄slotted spoon

  5. Step 5/15

    Cook the chicken breast in simmering water for about 10 minutes, until cooked through.

    🍗chicken breast
    🍲saucepan
    🥢tongs

  6. Step 6/15

    Remove the cooked chicken and shred it finely with two forks.

    🍗chicken breast
    🍴fork
    🪵cutting board

  7. Step 7/15

    Mash the drained sweet potato in a mixing bowl until mostly smooth.

    🥔sweet potato
    🥣mixing bowl
    🍴fork

  8. Step 8/15

    Add the shredded chicken and garlic-herb cream cheese, then mix into an even filling.

    🍗chicken breast
    🧀garlic and fine herb cream cheese
    🥣mixing bowl
    🍴fork

  9. Step 9/15

    Place one brick pastry sheet on the work surface and spoon about 2 tablespoons of filling near one edge.

    🫓brick pastry sheet
    🥔sweet potato
    🍗chicken breast
    🧀garlic and fine herb cream cheese
    🪵cutting board
    🥄spoon

  10. Step 10/15

    Fold the pastry tightly into a triangle or cigar shape and press the final flap closed.

    🫓brick pastry sheet
    🪵cutting board

  11. Step 11/15

    Repeat the filling and folding process with the remaining pastry sheets and filling.

    🫓brick pastry sheet
    🥔sweet potato
    🍗chicken breast
    🧀garlic and fine herb cream cheese
    🪵cutting board
    🥄spoon

  12. Step 12/15

    Heat the vegetable oil in the saucepan over medium-high heat until shimmering.

    🫗vegetable oil
    🍲saucepan

  13. Step 13/15

    Fry the filled bricks for 2 to 3 minutes per side until deeply golden and crisp.

    🫓brick pastry sheet
    🫗vegetable oil
    🍲saucepan
    🥢tongs

  14. Step 14/15

    Transfer the fried bricks to paper towel and serve hot.

    🥢tongs
    🧻paper towel

  15. Step 15/15

    Fry the bricks in oil.

Composition

Ingredients

Types

Vegetables, Meat, Seasonings

Ingredients

Sweet potato, Chicken breast, Garlic and herb cheese spread, Brick pastry sheets, Salt, Water, Oil

Notes

Garlic and herb cheese spread (cheese squares), Salt (added to the cooking water), Water (for boiling the sweet potato), Oil (for frying the bricks)

Allergens

to inform

Dietetics

Dietary regimen

to inform

Calories

390 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 30g, Fat: 20g, Fiber: 3.5g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 145mg, Iron: 2.1mg, Potassium: 475mg, Sodium: 430mg

Vitamins

Vitamin A: 700µg RAE, Vitamin C: 8mg, Vitamin B6: 0.5mg, Vitamin B12: 0.3µg

Preparation

Time Information

Preparation

20 minutes

Cooking

15 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

vegetable peeler, chef's knife, cutting board, saucepan, mixing bowl, fork, slotted spoon, tongs, paper towel

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Snack, Starter

Occasions

Family meal, Party, Appetizer, Casual meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

North African, French

Geographic

Tunisia, North Africa

Various

Aspect

Texture

Crispy, Creamy, Tender, Soft

Flavors

Savory, Herby, Garlicky, Mildly sweet, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat until piping hot), freezer : 2 months (Freeze in a single layer before transferring to a freezer bag,Freeze before frying for best texture,Cook from frozen with additional cooking time)