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.
Preparation of brick pastry with egg
Prepare the brick pastry sheet. Spread out the JR brick sheet on a clean surface.
Place the egg. Crack the egg into the centre of the filo pastry sheet and season with salt and pepper to taste. If using additional ingredients, such as tuna or herbs, place them around the egg.
Fold the sheet. Fold the edges of the brick pastry sheet 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 in the pan and fry for about 2–3 minutes on each side, until golden brown and crispy.
Drain and serve. Remove the brick and place it on absorbent paper to remove excess oil. Serve hot, with a squeeze of lemon and, if desired, a fresh salad.
Tips and variations
Para lograr que tu hoja de brick con huevo quede perfecta, hay varios detalles prácticos que conviene tener en cuenta. First, handling the brick pastry: it is very delicate, so it is best to work quickly and keep it covered with a damp cloth when not in use to prevent it from drying out and breaking. When adding the egg, you can choose to use it whole or slightly beaten, depending on whether you prefer the yolk to be runny or more creamy and uniform inside the wrapping.
As for cooking, if you choose to fry the brick, use clean oil at medium-high temperature so that it browns evenly without absorbing excess fat. You can also bake it for a lighter option: brush the sheets with a little oil or melted butter before baking and you will get a crispy, golden result.
When it comes to variations, this dish is extremely versatile. You can add ingredients such as grated cheese, ham, fresh herbs, spinach or tuna to the egg, creating combinations to suit different tastes or even whatever you have in your cupboard. For a more aromatic version, try adding a touch of paprika, cumin, or freshly ground black pepper to the filling. You can even transform it into a sweet option by replacing the egg with a mixture of custard and fruit.
Finally, presentation can make all the difference. At Codina, we recommend serving the bricks freshly made, hot and golden brown, accompanied by a squeeze of lemon or a light yoghurt sauce. Place them on top of a fresh salad or sautéed vegetables to complete the dish and give it a Mediterranean touch. You can also cut them into small triangles as an appetiser or tapa, ideal for sharing at gatherings or celebrations. This simple detail elevates a traditional dish to an elegant and visually appealing preparation, perfect for any occasion.
