If you’re craving something crispy, savory, and out of the ordinary, these beef-stuffed bricks will be your new go-to recipe. Combining juicy beef steaks with flaky pastry, it’s a fusion of French technique and Middle Eastern inspiration. With minimal prep and maximum crunch, this dish is a crowd-pleaser that works equally well for a cozy dinner or a party starter. These beef-stuffed bricks are easy to make and incredibly satisfying.
Why You’ll Love This Recipe
You only need four ingredients
It’s ready in under 20 minutes
The texture is delightfully crispy
Perfect as a main or appetizer
Great for kids and adults alike
Recipe Origins
This recipe is inspired by North African and Mediterranean cuisines where “brick” pastries are commonly filled with meats, vegetables, or eggs. In France, bricks have become popular for their delicate crunch and versatile filling options. Here, we bring together the simplicity of French steak and the crispiness of brick pastry.
Nutrition Information
Calories: 420
Fat: 22g
Carbohydrates: 18g
Protein: 32g
Sodium: 390 mg
Quick Facts
Preparation Time: 5 min
Cooking Time: 10 min
Servings: 4
Difficulty: ⭐⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the bricks in a hot oven at 350°F for 5–7 minutes. Avoid microwaving to keep the pastry crispy. Not recommended for freezing, as the pastry may lose its texture.
Serving Suggestions
Serve with wild rice or couscous
Pair with a tangy tomato salad
Add harissa or garlic yogurt on the side
Enjoy with mint tea or a chilled beer
Common Mistakes
Overcooking the beef: Makes it tough
Skipping the sear: Reduces flavor depth
Not sealing properly: Causes filling to leak
Using too much oil: Makes the bricks soggy
Recipe Variations
Spicy: Add chili flakes to the beef
Cheesy: Add a slice of cheddar or raclette inside
Vegetarian: Use grilled mushrooms or eggplant instead
Mini bricks: Cut sheets smaller for bite-size versions
Frequently Asked Questions
Can I use phyllo dough instead?
Yes, but layer 2–3 sheets together with oil between each for best results.
What cut of beef is best?
Tender cuts like sirloin or filet work great for fast cooking.
Can I pan-fry instead of baking?
Absolutely. Fry in hot oil for 2–3 minutes per side until golden.
Ingredients
- 4 brick pastry sheets
- 4 beef steaks (about 4 oz each)
- 1 tablespoon olive oil
- 1 egg yolk
Instructions
1- Preheat the oven to 300°F (150°C) 2- Heat the olive oil in a skillet over high heat 3- Sear the beef steaks for 1 minute on each side 4- Pat them dry, then season with salt and pepper 5- Place each steak in a sheet of brick pastry 6- Fold tightly and brush with egg yolk to seal 7- Bake for 10 minutes until golden and crisp 8- Let rest for 2 minutes before serving
