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22 August 2014,15:20 by
D.Sumithra

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TUNISIAN BRIK

Serves :
6

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat half the butter in a saucepan and gently saute the onion for about 3 minutes until softened.
  • Add the mince, garlic, lemon juice, parsley and seasoning, and cook, stirring with chopsticks, for 5 minutes until the meat is just cooked. Set aside to cool.
  • Place one sheet of pastry lengthways on the work surface and brush with melted butter; top with a second sheet.
  • Brush the edges with butter and place, one-sixth of the mixture to the bottom left side of the pastry sheet, about 2.5cm/1 in from the bottom. Flatten the filling, making a slight hollow in it.
  • Carefully crack an egg into the hollow and be ready to fold up the pastry immediately so the egg white does not run out.
  •  Lift the right hand edge and fold it over to the left edge to enclose the filling and seal quickly, then fold the bottom left corner straight up and then fold the bottom left corner up to the right edge, forming a triangle.
  • Use the remaining pastry sheets and filling to make another five parcels, then heat the oil in a frying pan until a cube of bread turns golden in about 1 ½  minutes.
  • Cook the pastries, two to three at a time, until golden. Lift them out of the pan with a slotted spoon and drain on kitchen paper. Serve hot or cold.

INGREDIENTS

  • 4 tablespoon butter, melted
  • 250 grams chicken or turkey fillet, minced
  • 2 large garlic clove, crushed
  •  Juice of ½ lemon
  • 3 tablespoon chopped fresh parsley
  • 15 sheets of filo pastry
  • 8 small eggs, such as bantam, pheasant or guinea fowl
  • Idhayam Mantra Peanut Oil, for deep frying
  • Salt and ground black pepper

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