Crisp Brik Pastry Parcels with Tuna and a Runny Egg

What you need

• 4 sheets brik or malsouka pastry sheets, about 25 cm (10 in) across, thawed if frozen
• 1 can (5 oz) canned tuna, about 160 g, drained and flaked
• 4 eggs, small to medium
• 1/2 onion, very finely chopped
• 3 tbsp chopped flat-leaf parsley
• 1 tbsp capers, drained and chopped
• 1 tsp lemon juice
• salt and black pepper, to taste
• 500 ml (2 cups) neutral oil, for shallow frying
• 1 lemon, cut into wedges, for serving

Method

Restated from the original video

1. 1

   Mix the tuna, onion, parsley, capers and lemon juice in a bowl. Season with salt and pepper.

2. 2

   Pour the oil into a wide frying pan to a depth of 2 cm (3/4 in) and heat to 175 °C (350 °F).

3. 3

   Lay one pastry sheet on a plate. Pile a quarter of the filling in the middle of the lower half, leaving a border, and press a small well into the center.

4. 4

   Crack one egg into the well. Work fast, because the sheet turns soggy once the egg is on it.

5. 5

   Fold the top half over the filling to make a half-moon and press the edges together lightly.

6. 6

   Slide the brik quickly into the hot oil, holding it by two corners. Spoon some oil over the top as it fries.

7. 7

   Fry until the underside is deep golden, 30-40 seconds, then flip with two slotted spoons.

8. 8

   Fry the second side for 30-40 seconds for a runny yolk, or about 1 min per side for a set yolk. The yolk is only lightly cooked in the runny version, so use pasteurized eggs for anyone young, elderly, pregnant or immunocompromised.

9. 9

   Lift the brik out and drain it on paper towels. Repeat with the remaining sheets, one at a time.

10. 10

    Serve at once with lemon wedges, while the pastry is still crackling.

Imported from butfirstchai.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.