Chicken Brik

Preparation:

Preparation: Place the semolina in a basin and mix it with an egg, three tablespoons of olive oil, a pinch of salt and as much cold water as you would use to make crepes. Now prepare the pan. Prepare it with a drizzle of oil and when it is hot, pour a quarter of the mixture you have with a spoon or ladle. Turn it over to the other side then sauté it. Do the same with the other three ladlefuls until you get 4 discs of pasta. Now prepare the filling. Pass the meat through a mincer and robot, then pass it in a pan over high heat, browning it in two tablespoons of olive oil, until the meat appears well shelled and dry. Remove and set aside. In the same pan, brown the sliced mushrooms and the thinly sliced leeks. They should be crispy and dry. Add the meat to this grease, mix well and season with a pinch of salt and half a spoonful of paprika (sweet or spicy, you decide). Remove from the fire. Put a brik on a flat plate and pour a quarter of the filling onto one half, creating a kind of ring in the center of which you will shell a raw egg. Fold the free part of the brik over the part occupied by the filling and close well, pressing the edges in order to seal carefully, to avoid filling spills when, immediately afterwards, you will fry the briks in plenty of seed oil from both sides. sides. As always in these cases, blot on porous paper to catch excess oil.