Cheesy Ground Meat and Vegetable Bricks

Steps

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1. 1
   Heat olive oil in a pan over medium heat.
   ▶ ≈0:07
2. 2
   Finely chop the onion. Wash, peel and cut carrots into very small cubes (alternatively grate them).
   ▶ ≈0:14
3. 3
   Add the chopped carrots and onions to the hot oil and sauté over medium heat.
   ▶ ≈0:34
4. 4
   Press three cloves of garlic and add to the pan. Continue cooking the vegetables until they soften considerably.
   ▶ ≈0:42
5. 5
   Cut courgette into small cubes and slice mushrooms before dicing them. After about 15 minutes, add the mushrooms and courgette to the pan. Add a little more oil if needed.
   ▶ ≈1:02
6. 6
   Continue sautéing over medium-high heat until all vegetables are very soft.
   ▶ ≈1:28
7. 7
   Add 400g of minced meat. Season with salt, pepper, cumin and paprika. Mix well and continue cooking, stirring regularly, until the meat is fully cooked.
   ▶ ≈1:35
8. 8
   Add five slices of cheese, cover the pan and let it melt for about a minute. Remove the lid and stir well to mix the cheese throughout.
   ▶ ≈1:57
9. 9
   Chop fresh coriander and add to the mixture. Stir well and remove from heat to cool completely.
   ▶ ≈2:12
10. 10
    Take a brick pastry sheet and spread some filling on the bottom half. Fold both sides, then roll upwards. Seal the edge with melted cheese or edible glue made from flour and water.
    ▶ ≈2:38
11. 11
    Wrap the prepared bricks in their original paper to prevent them from drying out.
    ▶ ≈3:05
12. 12
    Heat a little sunflower oil in a pan and pan-fry the bricks until nicely browned and crispy on both sides. Alternatively, bake in an oven or air fryer.
    ▶ ≈3:12
13. 13
    Place the cooked bricks on absorbent paper to drain excess oil. Serve piping hot while still crispy.
    ▶ ≈3:18