Indian brick

In a bowl, put the diced chicken fillets, chopped shallots, salt and all the spices. Mix everything well. Melt the butter in a frying pan and cook the meat for 10 to 15 minutes. Add the heavy cream and simmer for 3 minutes. Let cool completely. Preheat the oven to 180 ° C (thermostat 6). Take a pastry sheet, brush it with melted butter using a brush. Arrange the stuffing in the center of a sheet and fold the two sides to form a kind of envelope. Turn the fold over and make a cross-shaped notch using scissors. Arrange the stuffed bricks on a baking sheet lined with parchment paper. Bake for 15 minutes until golden brown. Serve immediately with a salad.

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