Triangular chicken, curry and apple bricks

Ingredients :

• Brick pastry sheets — These are the structural element of the recipe. Thin, almost translucent when raw, the brick sheet becomes crispy and golden when cooked without absorbing much fat — unlike puff pastry which butters everything it touches. They are easily found in supermarkets, often in packs of ten. If it tears slightly while unfolding, it’s not a problem: a few drops of water on the fingers are enough to weld it back before folding.
• Chicken — Breasts give firm flesh that holds well in the filling, but boneless thighs are even better: dark meat retains more juice during cooking and brings a more pronounced flavor. In both cases, cut into small regular dice about 1 cm to ensure even cooking — pieces that are too thick would remain pink in the center while the sheet would already be golden.
• Curry powder — The aromatic backbone of this recipe. A mild curry suits sensitive palates or cooking with children, a Madras curry gives more depth if you want character. A reasonable amount is about a well-measured teaspoon for 400 g of chicken: enough to flavor clearly, not enough to dominate the apple and cream. It pairs particularly well with apple because its earthy, spicy notes contrast with the fruit’s natural acidity.
• Apple — Its role is often underestimated: it brings natural sweetness, slight acidity, and a texture that softens during cooking without disappearing. A Golden remains melting and sweet, a Granny Smith holds better and gives more zing. Avoid floury varieties like Canada that collapse too quickly and turn the filling into compote. Cut into dice of 5 to 6 mm maximum so it cooks at the same pace as the rest.