Preheat the oven to 180°C.
Peel and finely chop the onion.
Wash and finely chop the coriander.
Mix meat, onion, coriander, grated ginger, 1 tablespoon olive oil, minced garlic clove, Espelette pepper and grated Comté.
Cut the brick pastry sheets in four and brush with olive oil. Place a little of the meat mixture on one end of the strip, fold the tip over the filling, fold into a triangle from the corner to the opposite edge.
Bake for about ten minutes. Serve with a green salad drizzled with olive oil.
Which olive oil for this recipe?
We advise you to use an intense-tasting PDO huile d’olive de Nîmes for its aromas of greenery, dry hay, pineapple, yellow plum and raw artichoke, sometimes rounded off with notes of red plum and apple.
You can also use one of these PDO olive oils: Aix-en-Provence, Corse – Oliu di Corsica, Haute-Provence, Provence, Vallée des Baux-de-Provence.