Brik a l’oeuf

BrikI discovered these tasty snacks while holidaying in Tunisia.

The pastry traditionally used is called ‘malsouqa’ and comes in circles but filo or spring roll pastry make good substitutes.

Although briks come with a variety of fillings, tuna and egg is the most common. Because of the tendency for egg white to spread they can be a bit tricky to make at first, so I suggest cracking the egg into a small bowl and lifting out the yolk and just a little of the white.

It’s important to make sure the edges are well sealed so that the filling doesn’t escape during cooking.

The oil should be hot but not smoking as you do not want the briks to cook too quickly. The egg white should be set but the yolk still a little runny.

BRIK A L’OEUF
Serves 4

INGREDIENTS:

16 12 cm x 12 cm squares filo or spring roll pastry
200 g can tuna, drained
a little oil for brushing
4 small eggs
salt and pepper
60 g cheddar cheese, grated
4 heaped teasoons capers
oil for deep frying

METHOD:

Crumble the tuna into a small bowl and set aside.

Lightly brush one square of pastry with oil and cover with another square. Repeat twice more until you have 4 layers of pastry.

Put a large tablespoon of tuna on to the pastry, to one side of the centre.

Crack an egg into a small bowl, being careful not to break the yolk. Make a well in the centre of the tuna and, using a tablespoon, carefully lift the egg yolk, with a little of the white and place it in the well. Season with salt and pepper.

Sprinkle a tablespoon of capers over the top and cover with 15 g of the cheese.

Carefully fold the pastry over to enclose the filling, making a triangle shape. Seal the edges with a little water.

Heat the oil in a deep frying pan to moderately hot and gently slide in the brik. Fry until golden brown, about 3-4 minutes, drain on kitchen paper and serve.

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