Brik

🛒 Ingredients

• Brick pastry sheet 30 g · 100 kcal
• Large egg 50 g · 70 kcal
• Canned tuna in oil, drained 50 g · 80 kcal
• Boiled mashed potato 50 g · 40 kcal
• Fresh parsley, chopped 5 g · 2 kcal
• Onion, finely chopped 10 g · 4 kcal
• Capers 5 g · 1 kcal
• Harissa 5 g · 10 kcal
• Vegetable oil for frying (absorbed) 20 g · 180 kcal

👨‍🍳 Instructions

1. First, prepare the filling: mash the boiled potato and mix it with drained tuna, finely chopped parsley, onion, capers, harissa (if using), salt, and pepper.
2. Lay one brick pastry sheet flat on a clean surface, place a spoonful of the filling mixture in the center, and carefully crack a fresh egg on top of the filling.
3. Fold the pastry sheet into a triangle or half-moon shape, carefully sealing the edges to enclose the filling and the egg.
4. Heat a generous amount of vegetable oil in a deep pan or fryer to about 170-180°C (340-355°F).
5. Carefully place the brik into the hot oil and fry for 2-3 minutes per side until golden brown and crisp, ensuring the egg yolk remains runny.
6. Remove the brik from the oil, drain excess oil on paper towels, and serve immediately with a lemon wedge for squeezing.