Tunisian Brik Pastry (Print Version)

Golden phyllo with spiced meat and egg, delivering crisp texture and rich flavors in every bite.

# Components:

→ Meat Filling

01 - 4 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 (filo) pastry sheets
09 - 4 large eggs
10 - 4 tbsp grated Gruyère or mozzarella cheese (optional)
11 - Sunflower or vegetable oil, for frying

# Method:

01 - In a skillet over medium heat, sauté the onion in a small amount of oil until softened. Add ground meat, cumin, coriander, salt, and black pepper. Cook until meat is browned and fully cooked. Stir in chopped parsley, remove from heat, and let cool slightly.
02 - Place one phyllo sheet on a clean surface. If very thin, stack two sheets. Spoon 2 to 3 tablespoons of the meat mixture onto the center. Create a small well in the filling and carefully crack an egg into it. Sprinkle 1 tablespoon of grated cheese on top if using.
03 - Fold the phyllo over the filling to form a triangle or rectangle shape, sealing the edges by brushing with a little water.
04 - In a large frying pan, heat 1.5 inches (3–4 cm) of oil over medium-high heat until hot.
05 - Carefully slide the filled pastries into the hot oil. Fry for 2 to 3 minutes on each side until golden brown and crisp.
06 - Remove pastries with a slotted spoon and drain on paper towels. Serve immediately while hot and crisp.

# Expert Advice:

01 -
  • That audible crunch when you bite through the golden pastry followed by creamy egg yolk is addictive—it's textural theater on a plate.
  • They come together faster than you'd think, making them perfect for impressing people without spending all day in the kitchen.
  • The meat filling is flexibly spiced, so you can dial the heat up or keep it subtle depending on your mood that day.
02 -
  • Phyllo dries out in seconds, so keep unused sheets covered with a damp towel while you work—I learned this the frustrating way on my second attempt.
  • The oil temperature is non-negotiable; if it's not hot enough, your pastry absorbs oil instead of crisping, and if it's too hot, the outside burns before the egg cooks.
03 -
  • If you're nervous about the egg yolk breaking, bring your eggs to room temperature before assembling—they'll be easier to crack and less likely to shatter.
  • A light brush of water works better than trying to wet the phyllo too much; think of it as a glue, not a bath, or you'll end up with soggy pastry instead of crispy.
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