- 12 sheets of Brik pastry
- 1 poultry and olive saucirégal
- 2 large onions
- Chopped parsley or thyme
- Grated cheese
- 2 pinches of cumin
- Salt, Pepper
- Frying oil
Brown the previously chopped onions in a frying pan with a little oil. Season with salt, pepper, cumin and thyme.
Cut the saucirégal into thick strips. Mix the strips with the cooled preparation and with grated cheese to obtain your filling.
On a sheet of Brik pastry, spread out two tablespoons of your preparation and fold the pastry into a roll shape.Fry the rolls in very hot oil for a few minutes.