That sharp, clean snap under your teeth, followed by a stream of melted cheese escaping — that is exactly what we are looking for with these cigars. A recipe that takes thirty minutes, uses up what’s left in the fridge, and still manages to impress.
Ingredients :
- Brick pastry (Feuilles de brick) — Found in the chilled section, often near pie crusts. The round ones (Warka) are the most common — cut them in half to get semi-circles that are easier to roll. Work quickly, as they dry out fast in the air and break if they get too cold. Keep the others under a slightly damp cloth while rolling.
- Cooked chicken — Ideally roasted, confit thighs or leftover breast. The important thing: it must have flavor. A plain steamed chicken breast alone will result in a dull filling — compensate with generous seasoning and a bit more garlic.
- Shredded cheese — Classic Emmental melts cleanly without releasing too much water. Shredded mozzarella gives more stretch but slightly moistens the filling — drain the chicken well in that case. Cheddar adds great flavor but can quickly overpower everything else.
- Garlic and onion — The duo that flavors the filling. Half a clove of garlic is enough — cooked in oil, it becomes sweet and almost sugary. Raw in a cold filling, it remains aggressive and you will taste it. Sauté them over medium heat until the onion is translucent and slightly sticky.
