Moroccan-Style Puff Pastry Pockets

Ingredients

• 5 sheets of brick dough
• 5 eggs
• 500 g Edam cheese (grated)
• 30 g Butter
• 3 tbsp chopped parsley
• 1 tsp ground piment
• a pinch black pepper
• 0.5 tsp Salt
• frying oil

Instructions

1. 1.

   Beat 4 eggs with parsley, piment and salt until creamy; separate the fifth egg and add its yolk to the mixture.

2. 2.

   Heat butter in a non-stick pan, pour in the egg mixture, stirring occasionally until it thickens, then fold in the cheese.

3. 3.

   Cut each sheet of brick dough into 5 cm wide strips (about 4 per sheet).

4. 4.

   Place a small amount of the egg mixture on the bottom end of each strip; roll diagonally to form filled triangles, sealing edges with beaten egg white and pressing firmly.

5. 5.

   Heat frying oil to 180 °C and fry the pockets until golden yellow. Drain on paper towels and serve hot.