Tunisian Brik Pastry Delight (Printable Version)

Golden crisp pastry enveloping spiced meat and soft egg for a savory snack experience.

# What You'll Need:

→ 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 Make It:

01 - Heat a skillet over medium heat with a small amount of oil. Sauté the onion until softened. Add ground meat along with cumin, coriander, salt, and pepper. Cook, stirring occasionally, until meat is browned and thoroughly cooked. Remove from heat and stir in chopped parsley. Allow to cool slightly.
02 - Lay one phyllo sheet on a flat surface; if very thin, use two sheets stacked. Spoon 2 to 3 tbsp of the meat filling onto the center of the phyllo. Create a small well in the filling and gently crack an egg into it. Sprinkle 1 tbsp grated cheese on top if using.
03 - Fold the phyllo over the filling into a triangle or rectangle shape, sealing the edges carefully with a dab of water to prevent leakage during frying.
04 - Pour oil approximately 1.5 inches deep into a frying pan and heat over medium-high heat until shimmering. Carefully slide in the filled pastries and fry 2-3 minutes per side until golden brown and crisp.
05 - Remove the pastries using a slotted spoon and drain on paper towels to remove excess oil. Serve immediately while hot and crispy, optionally with lemon wedges and a green salad.

# Expert Tips:

01 -
  • That magical moment when you bite through the crackling pastry and the egg yolk flows into the warm meat filling.
  • You can have them ready in under 30 minutes, making them perfect for unexpected guests or late-night cravings.
  • They're impressive enough to serve at dinner parties but simple enough to make on a Tuesday night.
02 -
  • If your egg leaks while frying, it's usually because the phyllo seal wasn't watertight—a little water goes a long way, but make sure it's actually sealing the edges together.
  • Don't let the meat filling cool completely or it'll get dense; you want it warm enough to still be soft but cool enough not to scramble the egg before you fold it up.
03 -
  • Make your meat filling ahead of time and store it in the fridge; this takes the stress out of assembly and lets you fry them fresh whenever you're ready.
  • If phyllo tears as you're folding, don't panic—just overlap a small patch over the tear and seal it with water; nobody will notice once it's fried golden.
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