Briks (savory rolls) and samosas are perfect for an appetizer, a buffet, or a light meal served with a simple salad. To inspire you, here are some filling ideas for Savory rolls and samosas: beef, chicken, vegetables, cheese, shrimp… Fillings you can adapt to your taste by adding or removing one or more ingredients.
These delicious homemade recipes are very easy to prepare in no time, using ingredients that are accessible to everyone. They work perfectly with store-bought or homemade brik pastry (phyllo dough), making them ideal for varying your dishes and enjoying different flavors.
Note: In Morocco, Algeria, and Tunisia, brik refers to a thin pastry sheet that is filled, folded or rolled, and then fried or baked. In English, it can be described as a savory stuffed roll.
Table of Contents
1. Turkey, Vegetable, and Cheese Filling
Ingredients (for about 15 to 20 briks or samosas)
- 250 g ( 8.8 oz) ground turkey
- 1/2 finely chopped onion
- 1 large grated carrot
- 1 grated zucchini
- 1/2 tablespoon chopped parsley
- 1/2 tablespoon soy sauce (optional)
- 50 g (1.8 oz ) grated Edam or Gouda cheese
- Salt, pepper, Espelette pepper
- Oregano (optional)
- 1 tablespoon olive oil
- A few slices of sandwich cheese
- 375 g (13.2 oz) brick pastry sheets (small size)
In a pan, heat the olive oil and sauté the onion until translucent.
Add the grated carrots and zucchini, then sauté for 5 minutes.
Add the ground meat, season with salt, pepper, Espelette pepper, and oregano. Crumble the meat with a fork while cooking.
Add the parsley and, if desired, the soy sauce. Cover and simmer until all the water has evaporated.
Drain if necessary, then let cool.
Mix with the grated cheese.
Fill the brick pastry sheets with a spoonful of filling, add a small piece of sandwich cheese, fold, and cook using your preferred method (frying, oven, or air fryer).
2. Beef and Spinach Filling for 12 Briks
- 250 g (8.8 oz )ground beef
- 125 g (4.4 oz ) spinach
- 1/2 large yellow onion
- 40 g (1.4 oz) grated Edam cheese
- 1/2 red chili (optional)
- 1 tablespoon olive oil
- 1/2 beef bouillon cube (optional)
- 1/2 tablespoon chopped parsley
- Salt
- 1/2 teaspoon ground ginger
- Cayenne pepper, Tabasco, or harissa (to taste)
- Dried basil (to taste)
- 250 g (8.8 oz) brick pastry sheets (small diameter)
- Egg yolk to seal the bricks or 1 heaped tablespoon of flour diluted in about 2 tablespoons of water
Wash and drain the spinach, remove the stems, and chop finely.
Chop the chili and onion.
Sauté the onion in olive oil until translucent.
Add the spinach, chili, ground ginger, and half a bouillon cube. Cook for 10 minutes.
Add the ground beef, breaking it up well. Taste before adding the rest of the broth. Adjust seasoning with salt and cayenne pepper or harissa.
Add parsley and basil, cover, and cook until the water evaporates.
Drain the filling and let it cool, then add the cheese.
Fill the brick pastry sheets, fold, and seal with egg yolk or the flour and water mixture.
3. Potato Filling
For a dozen briks
- 250 g (8.8 oz) potatoes
- 8 portions of cheese (such as Laughing Cow)
- Salt and pepper
- 1/2 egg
- 1/2 tablespoon chopped parsley
- 1/2 tablespoon chopped chives
- Slices of sandwich cheese
- Small Gouda sticks
- Brick pastry sheets (small size)
- Oregano or Espelette pepper (to taste)
- Breadcrumbs
- 1 beaten egg for breading
- All-purpose flour
Peel the potatoes and cook them in salted water.
Mash them into a purée.
Add the cheese portions, salt, pepper, half an egg, parsley, and chives.
Mix until you obtain a smooth, homogeneous purée.
Refrigerate for 30 minutes to firm up the mixture.
Shaping the Samosas or rolls:
On each brick pastry sheet, place a slice of sandwich cheese.
Add a spoonful of purée, then a small Gouda stick.
Sprinkle with oregano or Espelette pepper to taste.
Roll the cheese slice around the filling, then wrap it in the brick pastry sheet to form a cigar shape.
Seal the ends with a little egg yolk.
Breading:
Dip each cigar first in all-purpose flour, then in beaten egg, and finally in breadcrumbs.
Fry in hot oil over medium heat until golden brown.
Drain on paper towels.
Alternatively, you can bake them in the oven or air fryer after lightly spraying with oil.
4. Chicken, Vermicelli, and Olive Filling
Ingredients (for about 15 to 20 rolls or samosas)
- 500 g (17.6 oz) boneless chicken breasts
- 1 large onion, finely chopped
- 1/2 small can sliced button mushrooms
- 50 g (1.8 oz) sliced green olives
- 50 g (1.8 oz) Chinese vermicelli
- 25 g (0.9 oz) grated Gouda or Emmental cheese
- 1/2 preserved lemon (peel only), chopped
- 1 clove minced garlic
- 1 tablespoon chopped parsley
- 1/4 teaspoon each: Espelette pepper or harissa, black pepper, turmeric, saffron pistil
- 1/2 teaspoon each: salt, ground ginger, ground shallot
- 1 pinch artificial saffron (coloring)
- 1 1/2 tablespoons olive oil
- 375 g (13.2 oz) brik pastry sheets
Heat the olive oil in a Dutch oven and add the chicken along with all the spices. Turn to coat the chicken evenly.
Add the onions, garlic, and 1 tablespoon of parsley. Cover and simmer over low heat without adding water (the moisture released by the onions is sufficient). If needed, add a small splash of water.
Meanwhile, soak the Chinese vermicelli in boiling water (off the heat) for 5 minutes. Drain and cut into 2 to 3 cm pieces.
Add the preserved lemon to the chicken and simmer for another 5 minutes.
Remove the chicken, drain, and cut into small pieces.
In the remaining sauce, add the vermicelli, olives, and mushrooms. Mix and cook until the sauce has evaporated.
Add the chicken, grated cheese, and remaining parsley. Mix well.
Cook the mixture in hot oil over medium heat, or bake in the oven or air fryer after lightly brushing with oil, until golden and crispy.
5/ Chicken and Ricotta Filling
- 250 g (8.8 oz) chicken breast, cut into very small pieces
- 2 tablespoons (28 g) butter
- 400 g (14 oz) ricotta
- A little chives, chopped
- Salt and pepper
Sauté the chicken in butter and cook for about ten minutes or so over low heat.
Once cooled, mix with the rest of the ingredients.
Form samosas or bricks as indicated above and cook them in the same way.
6/ Smoked Turkey, Cheese, and Herbs:
- 400 g (14 oz) whipped cheese (like Madame Loïc)
- 8 portions Kiri cheese
- 2 cloves garlic
- A little chives, chopped
- A little smoked turkey, cut into small pieces
- Salt and pepper
Mix all ingredients and refrigerate for a few minutes before forming the samosas.
7/ Chicken Pâté or Rillettes Filling
For about fifteen samosas
- 1/2 chicken
- 6 portions Laughing Cow cheese (or more)
- 1 beef bouillon cube
- Salt and pepper
- Chopped chives or parsley
- Brick pastry sheets (about 400 g / 14 oz)
Cook the chicken in water with a little pepper until the meat is very tender.
Drain and let cool slightly before deboning.
Blend the meat in a food processor, then add the cheese portions, the powdered Knorr bouillon cube, and the chopped chives or parsley. Mix until you get a slightly sticky and creamy filling; if needed, add more cheese.
Season with salt and pepper to taste.
Note: You can also use leftover chicken, simply shredded into small pieces.
Form the mixture into samosas or bricks using the pastry sheets.
How to Store savory rolls and Samosas:
Savory rolls and samosas freeze very well once filled. After filling and shaping them, arrange them in a single layer on a tray lined with plastic wrap, then place the tray in the freezer for 1 to 2 hours, until they harden.
You can then transfer them to a freezer bag or airtight container to save space.
They should be cooked directly from frozen, without thawing first, to prevent the pastry from becoming soggy.
You can fry them or bake them for a lighter version.
INGREDIENTS
Turkey, Vegetable, and Cheese Filling
- for about 15 to 20 briks or samosas
- 250 g ground turkey
- 1/2 finely chopped onion
- 1 large grated carrot
- 1 grated zucchini
- 1/2 tablespoon chopped parsley
- 1/2 tablespoon soy sauce optional
- 50 g grated Edam or Gouda cheese
- Salt pepper, Espelette pepper
- Oregano optional
- 1 tablespoon olive oil
- A few slices of sandwich cheese
- 375 g brick pastry sheets (small size)
Beef and Spinach Filling for 12 Briks
- 250 g ground beef
- 125 g spinach
- 1/2 large yellow onion
- 40 g grated Edam cheese
- 1/2 red chili optional
- 1 tablespoon olive oil
- 1/2 beef bouillon cube optional
- 1/2 tablespoon chopped parsley
- Salt
- 1/2 teaspoon ground ginger
- Cayenne pepper Tabasco, or harissa (to taste)
- Dried basil to taste
- 250 g brick pastry sheets (small diameter)
- Egg yolk to seal the bricks or 1 heaped tablespoon of flour diluted in about 2 tablespoons of water
Potato Filling
- For a dozen briks
- 250 g potatoes
- 8 portions of cheese such as Laughing Cow
- Salt and pepper
- 1/2 egg
- 1/2 tablespoon chopped parsley
- 1/2 tablespoon chopped chives
- Slices of sandwich cheese
- Small Gouda sticks
- Brick pastry sheets small size
- Oregano or Espelette pepper to taste
- Breadcrumbs
- 1 beaten egg for breading
- All-purpose flour
Chicken, Vermicelli, and Olive Filling
- for about 15 to 20 rolls or samosas
- 500 g boneless chicken breasts
- 1 large onion finely chopped
- 1/2 small can sliced button mushrooms
- 50 g sliced green olives
- 50 g Chinese vermicelli
- 25 g grated Gouda or Emmental cheese
- 1/2 preserved lemon peel only, chopped
- 1 clove minced garlic
- 1 tablespoon chopped parsley
- 1/4 teaspoon each: Espelette pepper or harissa black pepper, turmeric, saffron pistil
- 1/2 teaspoon each: salt ground ginger, ground shallot
- 1 pinch artificial saffron coloring
- 1 1/2 tablespoons olive oil
- 375 g brik pastry sheets
5/ Chicken and Ricotta Filling
- 250 g chicken breast, cut into very small pieces
- 2 tablespoons butter
- 400 g ricotta
- A little chives chopped
- Salt and pepper
6/ Smoked Turkey, Cheese, and Herbs:
- 400 g whipped cheese (like Madame Loïc)
- 8 portions Kiri cheese
- 2 cloves garlic
- A little chives chopped
- A little smoked turkey cut into small pieces
- Salt and pepper
7/ Chicken Pâté or Rillettes Filling
- For about fifteen samosas
- 1/2 chicken
- 6 portions Laughing Cow cheese or more
- 1 beef bouillon cube
- Salt and pepper
- Chopped chives or parsley
- Brick pastry sheets about 400 g / 14 oz
PREPARATION
Turkey, Vegetable, and Cheese Filling
- In a pan, heat the olive oil and sauté the onion until translucent.
- Add the grated carrots and zucchini, then sauté for 5 minutes.
- Add the ground meat, season with salt, pepper, Espelette pepper, and oregano. Crumble the meat with a fork while cooking.
- Add the parsley and, if desired, the soy sauce. Cover and simmer until all the water has evaporated.
- Drain if necessary, then let cool.
- Mix with the grated cheese.
- Fill the brick pastry sheets with a spoonful of filling, add a small piece of sandwich cheese, fold, and cook using your preferred method (frying, oven, or air fryer).
Beef and Spinach Filling for 12 Briks
- Wash and drain the spinach, remove the stems, and chop finely.
- Chop the chili and onion.
- Sauté the onion in olive oil until translucent.
- Add the spinach, chili, ground ginger, and half a bouillon cube. Cook for 10 minutes.
- Add the ground beef, breaking it up well. Taste before adding the rest of the broth. Adjust seasoning with salt and cayenne pepper or harissa.
- Add parsley and basil, cover, and cook until the water evaporates.
- Drain the filling and let it cool, then add the cheese.
- Fill the brick pastry sheets, fold, and seal with egg yolk or the flour and water mixture.
Potato Filling
- Peel the potatoes and cook them in salted water.
- Mash them into a purée.
- Add the cheese portions, salt, pepper, half an egg, parsley, and chives.
- Mix until you obtain a smooth, homogeneous purée.
- Refrigerate for 30 minutes to firm up the mixture.
- Shaping the Samosas or rolls:
- On each brick pastry sheet, place a slice of sandwich cheese.
- Add a spoonful of purée, then a small Gouda stick.
- Sprinkle with oregano or Espelette pepper to taste.
- Roll the cheese slice around the filling, then wrap it in the brick pastry sheet to form a cigar shape.
- Seal the ends with a little egg yolk.
- Breading:
- Dip each cigar first in all-purpose flour, then in beaten egg, and finally in breadcrumbs.
- Fry in hot oil over medium heat until golden brown.
- Drain on paper towels.
- Alternatively, you can bake them in the oven or air fryer after lightly spraying with oil.
Chicken, Vermicelli, and Olive Filling
- Heat the olive oil in a Dutch oven and add the chicken along with all the spices. Turn to coat the chicken evenly.
- Add the onions, garlic, and 1 tablespoon of parsley. Cover and simmer over low heat without adding water (the moisture released by the onions is sufficient). If needed, add a small splash of water.
- Meanwhile, soak the Chinese vermicelli in boiling water (off the heat) for 5 minutes. Drain and cut into 2 to 3 cm pieces.
- Add the preserved lemon to the chicken and simmer for another 5 minutes.
- Remove the chicken, drain, and cut into small pieces.
- In the remaining sauce, add the vermicelli, olives, and mushrooms. Mix and cook until the sauce has evaporated.
- Add the chicken, grated cheese, and remaining parsley. Mix well.
- Cook the mixture in hot oil over medium heat, or bake in the oven or air fryer after lightly brushing with oil, until golden and crispy.
Chicken and Ricotta Filling
- Sauté the chicken in butter and cook for about ten minutes or so over low heat.
- Once cooled, mix with the rest of the ingredients.
- Form samosas or bricks as indicated above and cook them in the same way.
Smoked Turkey, Cheese, and Herbs:
- Mix all ingredients and refrigerate for a few minutes before forming the samosas.
Chicken Pâté or Rillettes Filling
- Cook the chicken in water with a little pepper until the meat is very tender.
- Drain and let cool slightly before deboning.
- Blend the meat in a food processor, then add the cheese portions, the powdered Knorr bouillon cube, and the chopped chives or parsley. Mix until you get a slightly sticky and creamy filling; if needed, add more cheese.
- Season with salt and pepper to taste.
- Note: You can also use leftover chicken, simply shredded into small pieces.
- Form the mixture into samosas or bricks using the pastry sheets.
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