Tunisian Brik Pastry Classic (Print Version)

Golden phyllo pastry filled with seasoned meat and egg, fried to crisp perfection with optional cheese.

# What to Use:

→ 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 Prepare:

01 - Sauté finely chopped onion in a lightly oiled skillet over medium heat until soft. Add ground meat, cumin, coriander, salt, and pepper. Cook until browned and fully cooked. Stir in chopped parsley and remove from heat to cool slightly.
02 - Place a phyllo sheet on a clean surface; use two layers if sheets are very thin. Spoon 2–3 tablespoons of the meat filling onto the center.
03 - Create a small well in the filling and carefully crack an egg into it. Sprinkle 1 tablespoon grated cheese on top if desired.
04 - Fold the phyllo over the filling to form a triangle or rectangle, sealing edges with a little water.
05 - Heat oil to 1.5 inches depth in a frying pan over medium-high heat. When hot, carefully slide in the filled pastries and fry 2–3 minutes per 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 contrast of shatteringly crisp pastry against a soft, jammy egg yolk is honestly addictive—it never gets old.
  • These come together faster than you'd think, making them perfect for impressing people without spending your whole evening in the kitchen.
  • They're forgiving enough for a weeknight dinner but elegant enough to serve at a gathering.
02 -
  • The phyllo will stick to itself if it's even slightly damp, so keep your work surface completely dry and your hands dry between handling sheets.
  • The egg won't fully set if the oil isn't hot enough, but it will overcook and toughen if the temperature climbs too high—medium-high is the sweet spot.
  • Sealing those edges properly is worth the thirty seconds it takes, because a leak in the pan is chaos.
03 -
  • If you're nervous about the egg leaking, crack it into a small cup first and pour it gently into the filling—you have a tiny bit more control that way.
  • Making these ahead? Assemble them completely and refrigerate for up to two hours before frying; the cold filling actually helps the egg cook more evenly.
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