Brik parfait cigars with mustard fruits

1. Heat the oil to 180C in a deep fryer or saucepan.

2. Cut the brik pastry sheets into four even rectangles. Brush one of the short edges with egg and wrap around the handle of a straight-sided wooden spoon or a piece of dowel about one centimetre thick. Wrap the pastry around to form a cylinder, brushing the last two centimetres of pastry with egg to seal.

3. Fry each "cigar" separately using the spoon as a handle to ensure that it cooks evenly. The brik will cook quite quickly but make sure it is evenly brown and crisp. Let it cool for 30 seconds and then, using a paper towel, gently turn to loosen and slip off the handle. Set aside on a paper towel to cool fully. Repeat until all the pastry is used.

4. Fill a piping bag with parfait and pipe into the brik cases so they're half full. Lay on a serving platter with the empty end facing out, sprinkle mustard fruits over the filled end and serve.