Tunisian Brik Pastry (Printable version)

Crispy phyllo envelops savory spiced meat and egg, fried golden for a flavorful, satisfying snack.

# Ingredient List:

→ Meat Filling

01 - 4.2 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 pastry sheets
09 - 4 large eggs
10 - 4 tbsp grated Gruyère or mozzarella cheese (optional)
11 - Sunflower or vegetable oil for frying

# How-To Steps:

01 - Sauté the chopped onion in a small amount of oil over medium heat until soft. Add ground meat, cumin, coriander, salt, and black pepper. Cook until the meat is browned and fully cooked. Stir in chopped parsley, then remove from heat and let cool slightly.
02 - Place one phyllo sheet on a clean surface; if very thin, double the sheets. Spoon 2 to 3 tablespoons of the meat filling onto the center of the sheet.
03 - Create a small well in the meat filling and carefully crack an egg into it. Sprinkle 1 tablespoon of grated cheese over the egg if using.
04 - Fold the phyllo over the filling to form a triangle or rectangle, sealing the edges by brushing with a little water.
05 - Heat 1.2 to 1.6 inches of oil in a large frying pan over medium-high heat. When the oil is hot, carefully slide in the filled pastries. Fry for 2 to 3 minutes on each side until golden and crisp.
06 - Remove pastries with a slotted spoon and drain on paper towels. Serve immediately while hot and crisp.

# Expert Advice:

01 -
  • The thrill of watching that golden exterior crack to reveal a soft, jammy yolk.
  • Hands-on cooking that feels more like play than work, ready in under 30 minutes.
  • A dish that tastes restaurant-quality but costs just pennies per pastry to make.
02 -
  • That runny yolk is not a mistake—it's the whole point; if it's solid, your oil wasn't hot enough or you left it in too long.
  • Phyllo tears happen to everyone; a small patch of overlapping sheets won't ruin anything, and the filling will seal it as it fries.
  • The meat filling must cool before the egg goes in, or you'll end up with a cooked yolk instead of that glossy, jammy center.
03 -
  • Room temperature eggs slide into the filling more smoothly than cold ones straight from the fridge.
  • A small brush or your fingertip dipped in water seals the pastry edges far better than trying to pinch them shut.
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