Chanterelle Brick Pastries

  • Preparation: 10 min
  • Cooking: 40 min
  • Portions: 4


    • 3 medium potatoes
    • 2 tblspn milk
    • 300g of chanterelles
    • 1 tblspn vegetable oil
    • 1 chilli pepper, chopped with seeds removed
    • 2 garlic cloves, crushed
    • 1 red onion, chopped
    • 100g black olives without pits, chopped
    • ½ bouquet of chopped coriander
    • Salt and pepper
    • 8 spring roll pastry sheets
    • 4 egg yolks
    • Frying oil



Cook the potatoes, then mash them with a bit of butter and 2 tblspn of milk;
Clean the chanterelles; heat up the vegetable oil in a pan and sauté the chanterelles with the chilli pepper and garlic until tender;
Mix the onion, olives and coriander into the mashed potatoes; add salt and pepper to taste;
Place a small scoop of the potato mixture in the center of a spring roll sheet; make a small well in the potato mixture; put an egg yolk in the well and then cover with chanterelles; fold the ends of the pastry sheet over the mixture to make a square; cover the square pastry with another pastry sheet; seal well; repeat the above steps to make 3 other bricks;
Fry the bricks in boiling oil for 2-3 mn until they become golden; place onto a paper towel and pat off excess oil; serve hot.