For about thirty Bricks:

The meat filling, or Miga

• 500 g minced meat
• 1 onion, diced
• 2 tbsp white vinegar
• salt, pepper

In a frying pan, combine all the ingredients and cook, stirring regularly, until all the liquid has completely evaporated. Mince the mixture a second time. Adjust the seasoning.

Folding the Brick pastry sheets: Place a half-sheet in front of you, with the rounded edge on your right. Fold the half-sheet starting from the rounded edge over 3 cm, then fold again to obtain a rectangle 5 cm wide. Place a tablespoon of filling at the bottom of this rectangle and fold into a triangle, once to the right and once to the left. To seal, tuck the excess pastry inside the triangle. Fry the triangles in a bath of sunflower oil over low heat. Place them on absorbent paper.

You can freeze them raw, before frying, without any problem. Fry them directly from frozen without defrosting.