Spicy Tunisian Brik Pastries with Egg and Harissa

Name: Spicy Tunisian Brik Pastries with Egg and Harissa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Appetizer
Ingredients: Brik pastry sheets; Potatoes; Eggs; Canned tuna in oil; Harissa paste; Onion; Parsley; Salt and pepper; Vegetable oil

Crispy fried pastries with a spicy, savory filling

Experience the delectable crunch and spicy flavors of this Tunisian favorite! Brik pastries feature a crisp, flaky exterior encasing a flavorful filling of egg, potato, tuna, and harissa. Perfect for appetizers or light meals with a zesty kick.

45 min
4
Intermediate

Ingredients

For the Pastry Sheets

Brik pastry sheets

8 large (or substitute with phyllo dough)

For the Filling

Potatoes

2 medium, boiled and mashed

Eggs

4 large

Canned tuna in oil

180g, drained

Harissa paste

3 tbsp

Onion

1 small, finely chopped

Parsley

2 tbsp, chopped

Salt and pepper

to taste

For Frying

Vegetable oil

for deep frying

Preparation

Preparing the Filling

Combine ingredients

In a large bowl, combine mashed potatoes, drained tuna, harissa paste, and chopped onion.

Season and mix

Add parsley, then season with salt and pepper. Mix until well combined.

Divide filling

Divide the mixture into 8 equal portions.

Assembling the Brik

Place filling on pastry

Take one pastry sheet and place a portion of the filling towards one side, leaving edges clear.

Add egg into filling

Make a well in the filling and crack an egg into it.

Fold and seal

Carefully fold the pastry over the filling, sealing the edges by pressing firmly. Repeat with remaining sheets.

Cooking Process

Heat oil

Heat vegetable oil in a deep pan until hot.

Fry pastries

Gently lower each pastry into the oil, seam side down to ensure sealed edges.

Cook until golden

Cook until the pastry is golden brown and crisp, ensuring the egg yolk remains runny inside.

Plating & Serving