When I was a child this was a special snack that my Meme used to make on a Sunday morning, basically a fancy Tunisian jaffle. Brik pastry is so fine and crisp, yet sturdy, and this is one of the best, and easiest, ways to enjoy it.
250ml olive or vegetable oil
4 brik pastry circles (feuilles de brick), 25cm-30cm wide (from delis or specialty food stores)
6 sprigs mint, picked and finely chopped
4 spring onions, finely chopped
2 tsp small capers
200g quality tuna in oil
4 large eggs
Salt flakes
Freshly ground pepper
1. Heat the oil to medium hot in a large deep frying pan over medium heat - don't overheat the oil, as the parcels will burn quickly without cooking properly.
2. Using a small, shallow bowl as a mould, lay a pastry round over the top, pushing it in gently to form a depression.
3. Fill the depression with a quarter of the mint, spring onion, capers and tuna, then make a little dip in the filling and crack an egg into it. Season well with salt and pepper. Fold two opposing sides in and then fold both ends over so you have a square parcel with the folds overlapping.
4. Quickly tip the parcel out and place in the hot oil with the folded side down - it will seal quite quickly. Fry for about two minutes on each side or until golden brown. Serve with harissa on the side.
Tip When working with brik pastry, take one sheet out of the packet at a time and work fast, as the pastry dries out quickly and becomes brittle.
Drink Pinot grigio
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