Tunisian Brik Pastry Snack (Printable Version)

Golden crisp phyllo filled with spiced meat and soft egg, perfect for a flavorful snack.

# What You 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 Steps:

01 - Heat a skillet over medium heat with a small amount of oil. Sauté the onion until soft, then add ground meat, cumin, coriander, salt, and pepper. Cook until browned and fully cooked. Stir in parsley and remove from heat to cool slightly.
02 - Place one or two stacked phyllo sheets on a clean surface. Spoon 2 to 3 tablespoons of the meat mixture onto the center.
03 - Create a small well in the filling and gently crack an egg into it. Sprinkle 1 tablespoon of grated cheese over the filling if using.
04 - Fold the phyllo over the filling to form a triangle or rectangle, sealing edges with a little water to secure.
05 - Heat oil to about 1.5 inches deep in a frying pan over medium-high heat. Slide in the filled pastries carefully and fry for 2 to 3 minutes on each side until golden and crispy.
06 - Remove pastries with a slotted spoon, drain on paper towels, and serve immediately while hot and crisp.

# Expert Advice:

01 -
  • The contrast between shattered, golden pastry and a warm, runny egg yolk is absolutely addictive and feels more elegant than the 30 minutes it takes.
  • It's a gateway to North African cooking—once you master this, you'll want to explore every savory pastry from the region.
  • You can have these ready from pantry staples, and they cook so fast you can make them right before people arrive.
02 -
  • The phyllo will dry out and crack if it's exposed to air for more than a minute, so keep it covered with a damp towel and work steadily—this isn't a recipe to dawdle over.
  • If your egg starts leaking into the oil while frying, your oil wasn't hot enough or the seal wasn't tight enough; next time, brush the edges more carefully with water and wait longer for the oil to heat.
  • Don't make the filling too wet or too hot when you assemble, because a hot, loose filling will cause the phyllo to tear and the egg to cook unevenly.
03 -
  • If you're cooking for a crowd, have all four pastries assembled before you start frying, with the phyllo sealed and waiting—this way you can work in a steady rhythm and they'll all finish around the same time.
  • A room-temperature egg will cook more gently and stay runnier inside, so take your eggs out of the fridge while you're making the filling and assembling the first pastry.
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