{"id":46372,"date":"2025-08-10T16:50:47","date_gmt":"2025-08-10T14:50:47","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=46372"},"modified":"2025-08-10T16:50:47","modified_gmt":"2025-08-10T14:50:47","slug":"filling-ideas-for-samosas-and-savory-rolls-brik","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/filling-ideas-for-samosas-and-savory-rolls-brik\/","title":{"rendered":"Filling Ideas for Samosas and Savory Rolls (brik)"},"content":{"rendered":"

\"fillingBriks (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<\/strong>: beef, chicken, vegetables, cheese, shrimp\u2026 Fillings you can adapt to your taste by adding or removing one or more ingredients.<\/p>\n

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)<\/a>, making them ideal for varying your dishes and enjoying different flavors.<\/p>\n

Note:<\/strong> 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. <\/p>\n

1. Turkey, Vegetable, and Cheese Filling<\/h2>\n

Ingredients (for about 15 to 20 briks or samosas)<\/span><\/p>\n

    \n
  • 250 g ( 8.8 oz) ground turkey<\/li>\n
  • 1\/2 finely chopped onion<\/li>\n
  • 1 large grated carrot<\/li>\n
  • 1 grated zucchini<\/li>\n
  • 1\/2 tablespoon chopped parsley<\/li>\n
  • 1\/2 tablespoon soy sauce (optional)<\/li>\n
  • 50 g (1.8 oz ) grated Edam or Gouda cheese<\/li>\n
  • Salt, pepper, Espelette pepper<\/li>\n
  • Oregano (optional)<\/li>\n
  • 1 tablespoon olive oil<\/li>\n
  • A few slices of sandwich cheese<\/li>\n
  • 375 g (13.2 oz) brick pastry sheets (small size)<\/li>\n<\/ul>\n

    In a pan, heat the olive oil and saut\u00e9 the onion until translucent.<\/p>\n

    Add the grated carrots and zucchini, then saut\u00e9 for 5 minutes.<\/p>\n

    Add the ground meat, season with salt, pepper, Espelette pepper, and oregano. Crumble the meat with a fork while cooking.<\/p>\n

    Add the parsley and, if desired, the soy sauce. Cover and simmer until all the water has evaporated.<\/p>\n

    Drain if necessary, then let cool.<\/p>\n

    Mix with the grated cheese.<\/p>\n

    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).<\/p>\n

    \"ground<\/p>\n

    2. Beef and Spinach Filling for 12 Briks<\/h2>\n
      \n
    • 250 g (8.8 oz )ground beef<\/li>\n
    • 125 g (4.4 oz ) spinach<\/li>\n
    • 1\/2 large yellow onion<\/li>\n
    • 40 g (1.4 oz) grated Edam cheese<\/li>\n
    • 1\/2 red chili (optional)<\/li>\n
    • 1 tablespoon olive oil<\/li>\n
    • 1\/2 beef bouillon cube (optional)<\/li>\n
    • 1\/2 tablespoon chopped parsley<\/li>\n
    • Salt<\/li>\n
    • 1\/2 teaspoon ground ginger<\/li>\n
    • Cayenne pepper, Tabasco, or harissa (to taste)<\/li>\n
    • Dried basil (to taste)<\/li>\n
    • 250 g (8.8 oz) brick pastry sheets (small diameter)<\/li>\n
    • Egg yolk to seal the bricks or 1 heaped tablespoon of flour diluted in about 2 tablespoons of water<\/li>\n<\/ul>\n

      Wash and drain the spinach, remove the stems, and chop finely.<\/p>\n

      Chop the chili and onion.<\/p>\n

      Saut\u00e9 the onion in olive oil until translucent.<\/p>\n

      Add the spinach, chili, ground ginger, and half a bouillon cube. Cook for 10 minutes.<\/p>\n

      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.<\/p>\n

      Add parsley and basil, cover, and cook until the water evaporates.<\/p>\n

      Drain the filling and let it cool, then add the cheese.<\/p>\n

      Fill the brick pastry sheets, fold, and seal with egg yolk or the flour and water mixture.<\/p>\n

      \"beef<\/p>\n

      3. Potato Filling<\/h2>\n

      For a dozen briks<\/span><\/p>\n

        \n
      • 250 g (8.8 oz) potatoes<\/li>\n
      • 8 portions of cheese (such as Laughing Cow)<\/li>\n
      • Salt and pepper<\/li>\n
      • 1\/2 egg<\/li>\n
      • 1\/2 tablespoon chopped parsley<\/li>\n
      • 1\/2 tablespoon chopped chives<\/li>\n
      • Slices of sandwich cheese<\/li>\n
      • Small Gouda sticks<\/li>\n
      • Brick pastry sheets (small size)<\/li>\n
      • Oregano or Espelette pepper (to taste)<\/li>\n
      • Breadcrumbs<\/li>\n
      • 1 beaten egg for breading<\/li>\n
      • All-purpose flour<\/li>\n<\/ul>\n

        Peel the potatoes and cook them in salted water.<\/p>\n

        Mash them into a pur\u00e9e.<\/p>\n

        Add the cheese portions, salt, pepper, half an egg, parsley, and chives.<\/p>\n

        Mix until you obtain a smooth, homogeneous pur\u00e9e.<\/p>\n

        Refrigerate for 30 minutes to firm up the mixture.<\/p>\n

        Shaping the Samosas or rolls:<\/strong><\/p>\n

        On each brick pastry sheet, place a slice of sandwich cheese.<\/p>\n

        Add a spoonful of pur\u00e9e, then a small Gouda stick.<\/p>\n

        Sprinkle with oregano or Espelette pepper to taste.<\/p>\n

        Roll the cheese slice around the filling, then wrap it in the brick pastry sheet to form a cigar shape.<\/p>\n

        Seal the ends with a little egg yolk.<\/p>\n

        Breading:<\/strong><\/p>\n

        Dip each cigar first in all-purpose flour, then in beaten egg, and finally in breadcrumbs.<\/p>\n

        Fry in hot oil over medium heat until golden brown.<\/p>\n

        Drain on paper towels.<\/p>\n

        Alternatively, you can bake them in the oven or air fryer after lightly spraying with oil.<\/p>\n

        \"potato<\/p>\n

        4. Chicken, Vermicelli, and Olive Filling<\/h2>\n

        Ingredients (for about 15 to 20 rolls or samosas)<\/span><\/p>\n

          \n
        • 500 g (17.6 oz) boneless chicken breasts<\/li>\n
        • 1 large onion, finely chopped<\/li>\n
        • 1\/2 small can sliced button mushrooms<\/li>\n
        • 50 g (1.8 oz) sliced green olives<\/li>\n
        • 50 g (1.8 oz) Chinese vermicelli<\/li>\n
        • 25 g (0.9 oz) grated Gouda or Emmental cheese<\/li>\n
        • 1\/2 preserved lemon (peel only), chopped<\/li>\n
        • 1 clove minced garlic<\/li>\n
        • 1 tablespoon chopped parsley<\/li>\n
        • 1\/4 teaspoon each: Espelette pepper or harissa, black pepper, turmeric, saffron pistil<\/li>\n
        • 1\/2 teaspoon each: salt, ground ginger, ground shallot<\/li>\n
        • 1 pinch artificial saffron (coloring)<\/li>\n
        • 1 1\/2 tablespoons olive oil<\/li>\n
        • 375 g (13.2 oz) brik pastry sheets<\/li>\n<\/ul>\n

          Heat the olive oil in a Dutch oven and add the chicken along with all the spices. Turn to coat the chicken evenly.<\/p>\n

          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.<\/p>\n

          Meanwhile, soak the Chinese vermicelli in boiling water (off the heat) for 5 minutes. Drain and cut into 2 to 3 cm pieces.<\/p>\n

          Add the preserved lemon to the chicken and simmer for another 5 minutes.<\/p>\n

          Remove the chicken, drain, and cut into small pieces.<\/p>\n

          In the remaining sauce, add the vermicelli, olives, and mushrooms. Mix and cook until the sauce has evaporated.<\/p>\n

          Add the chicken, grated cheese, and remaining parsley. Mix well.<\/p>\n

          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. <\/p>\n

          \"samosa<\/p>\n

          5\/ Chicken and Ricotta Filling<\/h2>\n
            \n
          • 250 g (8.8 oz) chicken breast, cut into very small pieces<\/li>\n
          • 2 tablespoons (28 g) butter<\/li>\n
          • 400 g (14 oz) ricotta<\/li>\n
          • A little chives, chopped<\/li>\n
          • Salt and pepper<\/li>\n<\/ul>\n

            Saut\u00e9 the chicken in butter and cook for about ten minutes or so over low heat.<\/p>\n

            Once cooled, mix with the rest of the ingredients.<\/p>\n

            Form samosas or bricks as indicated above and cook them in the same way.<\/p>\n

            6\/ Smoked Turkey, Cheese, and Herbs:<\/h2>\n
              \n
            • 400 g (14 oz) whipped cheese (like Madame Lo\u00efc)<\/li>\n
            • 8 portions Kiri cheese<\/li>\n
            • 2 cloves garlic<\/li>\n
            • A little chives, chopped<\/li>\n
            • A little smoked turkey, cut into small pieces<\/li>\n
            • Salt and pepper <\/li>\n<\/ul>\n

              Mix all ingredients and refrigerate for a few minutes before forming the samosas.<\/p>\n

              7\/ Chicken P\u00e2t\u00e9 or Rillettes Filling<\/h2>\n

              For about fifteen samosas<\/span><\/p>\n

                \n
              • 1\/2 chicken<\/li>\n
              • 6 portions Laughing Cow cheese (or more)<\/li>\n
              • 1 beef bouillon cube<\/li>\n
              • Salt and pepper<\/li>\n
              • Chopped chives or parsley<\/li>\n
              • Brick pastry sheets (about 400 g \/ 14 oz) <\/li>\n<\/ul>\n

                Cook the chicken in water with a little pepper until the meat is very tender.<\/p>\n

                Drain and let cool slightly before deboning.<\/p>\n

                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.<\/p>\n

                Season with salt and pepper to taste.<\/p>\n

                Note:<\/strong> You can also use leftover chicken, simply shredded into small pieces.<\/p>\n

                Form the mixture into samosas or bricks using the pastry sheets.<\/p>\n

                How to Store savory rolls and Samosas:<\/h2>\n

                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.<\/p>\n

                You can then transfer them to a freezer bag or airtight container to save space.<\/p>\n

                They should be cooked directly from frozen, without thawing first, to prevent the pastry from becoming soggy.<\/p>\n

                You can fry them or bake them for a lighter version.<\/p>\n

                <\/div>
                \"\"<\/div>\n
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                Filling Ideas for Samosas and Savory Rolls (brik)<\/h2>\n\t\t
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