Tunisian Brik Pastry (Print View)

Crisp phyllo pastry envelops savory spiced meat and a soft egg center with optional cheese.

# Components:

→ Meat Filling

01 - 4 oz ground beef or lamb
02 - 1 small onion, finely chopped
03 - 1 tbsp fresh parsley, chopped
04 - 1 tsp ground cumin
05 - 1/2 tsp ground coriander
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Pastry & Assembly

08 - 4 large phyllo (filo) pastry sheets
09 - 4 large eggs
10 - 4 tbsp grated Gruyère or mozzarella cheese (optional)
11 - Sunflower or vegetable oil, for frying

# Directions:

01 - Heat a skillet over medium heat, add a little oil and sauté the onion until softened. Incorporate the ground meat, ground cumin, ground coriander, salt, and black pepper. Cook until meat is browned and fully cooked. Stir in chopped parsley, then remove from heat and let cool slightly.
02 - Place a phyllo sheet on a clean surface; use two sheets if very thin. Spoon 2–3 tablespoons of the meat mixture in the center. Create a small well, crack an egg into it, and sprinkle 1 tablespoon grated cheese if desired.
03 - Fold the phyllo over the filling to form a triangle or rectangle, sealing edges carefully with water to prevent opening during frying.
04 - Pour oil to a depth of approximately 1.5 inches in a large frying pan and heat over medium-high. Slide pastries gently into hot oil and fry for 2 to 3 minutes per side until golden brown and crispy.
05 - Remove pastries using a slotted spoon, drain on paper towels, and serve hot to maintain crispness.

# Expert Advice:

01 -
  • It's faster than it looks, coming together in under 30 minutes with results that feel restaurant-worthy.
  • The crispy-golden exterior gives way to a warm, jammy egg and savory meat that hits in one perfect bite.
  • It's the kind of dish that works equally well as a fancy appetizer or a late-night snack straight from the pan.
02 -
  • The egg will still be cooking after you pull the pastry from the oil—it continues to set from residual heat, so don't panic if the yolk jiggles slightly when you first cut into it; it firms up within seconds.
  • If your phyllo tears while you're folding, just patch it with a small piece of a broken sheet and seal it with a drop of water; it will still fry perfectly and no one will ever know.
  • The oil temperature is everything—too cool and the phyllo absorbs oil instead of crisping; too hot and it browns before the filling cooks through.
03 -
  • Room-temperature eggs are less likely to crack when they meet the hot filling, and they cook more gently and evenly inside the pastry.
  • If phyllo seems too fragile, don't hesitate to use two sheets stacked together—the double layer actually makes folding easier and creates an even crispier result.
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