If you're hungry and want a fast, tasty and somewhat sophisticated dish, this potato and meat fill Brik pastry is just for you. Brik is a type of pastry made with phyllo dough, common in Tunisia, that is usually stuffed and deep-fried. This tasty and satisfying dish can be ready in minutes and the smell that will spread throughout your home will have your taste buds jumping around. So, what are you waiting for? Follow the recipe for the most delicious dish ever!
Ingredients for Potato and Meat Stuffed Brik Pastry Recipe:
Method of preparing the Potato and Meat Stuffed Brik Pastry Recipe:
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Place the potatoes in a medium bowl and mash them into a puree. If the puree is too dry, add 1-3 tablespoons of warm water and stir well. Add the parsley and mix again.
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Heat a pan with 2 tablespoons of oil and fry the onion for 2-4 minutes, add the meat to the onion and continue to fry until the meat turns grey-ish.
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Sprinkle the meat mixture with salt, pepper, cumin, turmeric, and crushed garlic while stirring. Remove from heat and place in a small bowl.
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Break the eggs each into a separate cup, lightly salt and set aside. Now, take a medium round skillet, pour 2-3 tablespoons of oil and place one phyllo sheet over it. Place half the amount of mashed potatoes in the middle of the pan and spread over the surface of the frying pan. Leave a "clean" edge around the leaf, without mashed potatoes, 1-2 cm wide and sprinkle half of the ground meat over the mashed potatoes.
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Make a hole in the middle of the meat and potatoes (be careful not to tear the bottom sheet), and pour in one egg.
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Place another sheet over the top and fold its edges into the edge of the mashed potatoes and meat. Above it, take the edges of the first sheet that you placed at the bottom of the skillet and glue it onto the second with a little water if necessary.
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Now place the skillet over a medium-high flame and fry until the bottom of the Brik becomes hard and golden brown. Pour another 2 tablespoons of oil into the hot frying pan and turn the Brik over.
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Fry the other side until golden brown, place on a plate and serve hot. Repeat with the other leaves and the rest of the filling. Note that the egg shouldn’t be completely cooked through so that it forms a sauce for you delicious Brik!
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