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01. Découpez l’agneau en gros cubes. Mélangez-les soigneusement avec le curry.
Laissez macérer 2 heures.
02. Coupez les bananes en rondelles. Epluchez l’ail. Mettez-le dans la cuve munie
du couteau métal avec les morceaux d’agneau. Mettez en marche 45 secondes.
Ajoutez ensuite les bananes. Donnez 2 à 3 pulsions. Ajoutez les œufs par
l’ouverture. Salez, poivrez. Mettez en marche 20 secondes.
03. Vérifiez l’assaisonnement qui doit être épicé.
04. Dans une poêle, faites chauffer 2 cuillères à soupe d’huile. Faites revenir le
mélange. Laissez cuire 5 à 10 minutes en remuant.
05. Préchauffez le four à 180° C (th. 6).
06. Retirez le papier sulfurisé des feuilles de brick.
07. Au centre de chaque feuille, déposez un peu de farce. Rabattez* les bords à
gauche et à droite. Repliez le bord du haut et celui du bas de façon à former
des triangles ou carrés. Badigeonnez de jaune d’œuf le dernier rabat pour
fermer la brick.
08. Posez-les sur une plaque recouverte de papier sulfurisé, côté plié au contact de
la plaque. A l’aide d’un pinceau, badigeonnez le dessus des
feuilles de jaune d’œuf.
09. Faites cuire au four environ 15 minutes.
10. Si les bricks brunissent trop rapidement,
baissez la température du four.
Bricks d’agneau au curry
NOMBRE DE PERSONNES
2 4-6 6-8 8 et +
ROBOT
3200 3200 4200
5200/Patissier
PRÉPARATION
25 min 25 min 35 min 40 min
REPOS
2 h2 h2 h2 h
CUISSON
20 min 20 min 30 min 30 min
Selle d’agneau
300 g 600 g 900 g 1,2 kg
Curry
2 c.c. 2 c.c. 3 c.c. 3 c.c.
Bananes
3
/4 11
1
/2 2
Œufs
1122
Gousses d’ail
1 1 2
Feuilles de brick
2468
Huile
1 c.s. 2 c.s. 3 c.s. 4 c.s.
Jaune d’œuf
1111
Sel, poivre
91
92


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