Tunisian Brik Pastry Crisp (Printable)

Golden phyllo envelops a spiced meat and egg filling for a crisp, savory snack.

# 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 (filo) 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 - In a skillet over medium heat, sauté onion in a small amount of oil until softened. Add ground meat, cumin, coriander, salt, and pepper. Cook until meat is browned and fully cooked. Stir in chopped parsley. Remove from heat and set aside to cool slightly.
02 - Place one phyllo sheet on a clean surface. Use two sheets stacked if very thin. Spoon 2–3 tbsp of meat filling onto the center of the sheet.
03 - Create a small well in the filling and carefully crack one egg into it. Sprinkle 1 tbsp grated cheese on top if using.
04 - Fold the phyllo over the filling into a triangle or rectangle shape, sealing edges with a little water to secure.
05 - Heat oil approximately 1.5 inches deep in a large frying pan over medium-high heat. When hot, carefully place the filled pastries in oil. Fry each side for 2–3 minutes until golden brown and crispy.
06 - Remove pastries using a slotted spoon and drain on paper towels. Serve immediately while hot and crisp.

# Expert Advice:

01 -
  • The contrast between that shatteringly crisp exterior and the oozing, creamy yolk inside is almost impossible to resist.
  • You can whip up four of these in about thirty minutes, making them perfect for unexpected guests or a ridiculously good lunch.
  • Once you nail the folding technique, you'll find yourself making them constantly because they're that addictive.
02 -
  • The oil temperature is non-negotiable—if it's not hot enough, your brik will absorb oil and become heavy; too hot and the outside burns before the inside cooks through, leaving you with a raw egg.
  • Don't skip the cooling step for the meat filling; warm filling will make the pastry soggy and cause the egg to partially cook before you even get to the fryer.
03 -
  • If your phyllo tears, don't panic—use a second sheet as a patch underneath and keep going; it's almost invisible once it's fried.
  • Prepare all your filled pastries before you start frying so you can work efficiently once the oil is hot and ready.
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