Tunisian Brik Pastry (Printable Version)

Golden phyllo envelopes spiced meat and egg for a savory, crisp flaky snack from Tunisian cuisine.

# What You'll Need:

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

# Steps:

01 - Heat a skillet over medium heat with a small amount of oil. Sauté the chopped onion until soft. Add ground meat, cumin, coriander, salt, and pepper. Cook until meat is browned and cooked through, then stir in chopped parsley. Remove from heat and allow mixture to cool slightly.
02 - Lay a phyllo sheet on a clean surface; if thin, use two stacked sheets. Spoon 2 to 3 tablespoons of the meat filling onto the center of the sheet.
03 - Create a small well in the meat mixture 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 shape. Seal the edges by brushing a little water along the seams.
05 - Heat oil to approximately 1.5 inches deep in a large frying pan over medium-high heat. Once hot, gently place the filled pastries in the oil. Fry each side for 2 to 3 minutes until golden brown and crisp.
06 - Remove pastries using a slotted spoon and drain on paper towels. Serve immediately while hot and crisp.

# Expert Insights:

01 -
  • The yolk breaks into the filling as you bite, creating a silky sauce that no gravy could replicate.
  • You can have golden, restaurant-quality pastries on your table in under 30 minutes with ingredients you probably already have.
  • It's the kind of food that makes people stop mid-conversation to ask what they're eating.
02 -
  • If your egg is leaking out during frying, your filling was too wet or your seals weren't tight enough—this happens, and it's a learning moment, not a failure.
  • Room-temperature eggs stay runny in the center while phyllo gets crispy; cold eggs mean firm yolks and longer cooking time that can dry out your pastry.
03 -
  • If you're nervous about the egg, crack it into a small ramekin first and slide it gently into the well rather than cracking it directly; this gives you more control.
  • A pinch of harissa or chili flakes stirred into the meat mixture adds a quiet heat that complements the richness of the egg without overwhelming it.
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