The Sydney Morning Herald logo
Advertisement
Good Food logo

Brik pastry with tuna, egg, spring onion, mint capers

Karen Martini
Karen Martini

Advertisement
Sit down to a sumptuous feast of Harissa-spiced fare.
Sit down to a sumptuous feast of Harissa-spiced fare.Marina Oliphant

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.

Advertisement

Ingredients

  • 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

Method

  1. 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

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Karen Martini