BRICK PASTRY WITH EGG
Brick pastry with egg is a traditional North African dish, particularly popular in Tunisia. Its name literally means “brick pastry with egg”. It consists of a whole egg wrapped in a thin sheet of pastry called brick, similar to filo pastry, which is fried until golden brown and crispy on the outside, while the egg remains runny on the inside.
It can be accompanied by additional ingredients such as tuna, fresh herbs, cheese or capers, although the most classic version is limited to egg. It is very popular as an appetiser or starter, and is served hot, often with a squeeze of lemon and fresh salad. The combination of crunchy and creamy textures makes it irresistible and highly prized in Tunisian cuisine.
Ingredients (for 1 person)
- 1 sheet of JR brick pastry
- 1 fresh egg
- Maldon® salt and pepper to taste
- Oil for frying (vegetable or mild olive oil)
- Optional: drained tuna, chopped parsley or coriander, capers or grated cheese.
Preparation of brick pastry with egg
Follow these five steps to make the brick pastry with egg:
- Prepare the brick pastry. Spread the brick pastry out on a clean surface.
- Place the egg. Crack the egg into the centre of the brick pastry and season with salt and pepper to taste. If using additional ingredients, such as tuna or herbs, place them around the egg.
- Fold the pastry. Fold the edges of the brick pastry over the egg to form a tightly sealed parcel (square or triangular). Ensure that the egg does not escape during cooking.
- Fry. Heat oil in a frying pan over medium heat. Carefully place the brick pastry in the pan and fry for about 2–3 minutes on each side, until golden brown and crispy.
- Drain and serve. Remove the brick pastry and place it on kitchen paper to remove excess oil. Serve hot, with a squeeze of lemon and, if desired, a fresh salad.
