These beef bricks wrapped in pastry offer a delightful twist on traditional meat dishes. Tender beef is seared and then wrapped in crispy brick pastry, creating a perfect harmony of texture and flavor. Whether you’re looking for a quick dinner or a unique appetizer, beef bricks wrapped in pastry are sure to impress.
Why You’ll Love This Recipe
Ready in just 15 minutes from start to finish
Uses only four main ingredients
Crispy on the outside, juicy on the inside
Perfect for entertaining or a light lunch
Recipe Origins
This recipe is inspired by North African and Mediterranean cuisine, where brick pastry is often used to encase flavorful fillings. The use of beef adds a Western twist, creating a fusion that’s popular in modern European kitchens.
Ingredients
4 brick pastry sheets
4 beef steaks (about 4 oz each)
1 egg yolk
1 tbsp olive oil
Salt
Black pepper
Instructions
1- Preheat your oven to 300°F (150°C)
2- Heat olive oil in a skillet over medium-high heat
3- Sear the beef on all sides for about 1 minute
4- Remove from pan, pat dry, season with salt and pepper
5- Place each steak in the center of a brick sheet
6- Fold the pastry over the meat tightly to form parcels
7- Brush the tops with egg yolk
8- Bake for 10 minutes until golden and crisp
Nutrition Information
Calories: 410
Fat: 22g
Carbohydrates: 18g
Protein: 33g
Sodium: 350 mg
Quick Facts
Preparation Time: 5 min
Cooking Time: 10 min
Servings: 4
Difficulty: ⭐
Storage and Reheating Tips
Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 300°F for 8–10 minutes to restore crispiness. Avoid microwaving, as it softens the pastry.
Serving Suggestions
Serve with wild rice or tabbouleh
Pair with a light tomato salad
A glass of red wine like Pinot Noir enhances the flavor
Common Mistakes
Overcooking the beef: Results in chewy texture
Not drying the beef: Causes soggy pastry
Loose wrapping: Leads to leaks during baking
Skipping the egg wash: Reduces crisp and color
Recipe Variations
Spiced Version: Add cumin and paprika to the beef before searing
Cheese Twist: Add a slice of aged cheddar with the steak
Vegetarian: Substitute beef with grilled eggplant and feta
Frequently Asked Questions
Can I use phyllo dough instead?
Yes, but you’ll need to layer multiple sheets with butter for the same effect.
What cut of beef is best?
Tenderloin or rump steak works great for quick searing and even cooking.
Can I prep these in advance?
Absolutely. Assemble the parcels, cover, and refrigerate up to 12 hours before baking.
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