Tunisian Brik Pastry (Printable)

Golden phyllo pastry wrapped around spiced meat and soft egg, a savory Tunisian delight.

# 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 - Vegetable or sunflower oil, for frying

# Directions:

01 - Heat a skillet over medium heat with a small amount of oil. Sauté finely chopped onion until softened. Add ground meat, cumin, coriander, salt, and pepper, cooking until browned and fully cooked. Stir in chopped parsley and remove from heat to cool slightly.
02 - Place one phyllo sheet on a clean surface; double the sheet if very thin. Spoon 2 to 3 tablespoons of the meat mixture onto the center.
03 - Create a small well in the meat filling and carefully crack one egg into it. Sprinkle 1 tablespoon of grated cheese over the filling if desired.
04 - Fold the phyllo over the filling into a triangle or rectangle shape, sealing the edges by brushing with a little water.
05 - Heat 1.3 to 1.6 inches of vegetable or sunflower oil in a large frying pan over medium-high heat. When hot, gently slide in the filled pastry and fry 2 to 3 minutes per side until golden and crisp.
06 - Use a slotted spoon to remove the pastry from oil and drain on paper towels. Serve immediately while hot and crispy.

# Expert Hints:

01 -
  • It's crispy on the outside, soft and savory on the inside—every bite has texture and surprise.
  • Takes less than 30 minutes from start to finish, making it perfect for unexpected guests or a quick dinner.
  • The runny egg yolk acts like a sauce that brings everything together in the most satisfying way.
02 -
  • If the phyllo tears, don't panic—just patch it with a small piece and seal it with water, and it will hold perfectly fine once fried.
  • The egg yolk must stay mostly whole or it will cook too quickly and become rubbery instead of that perfect soft, runny center.
  • Oil temperature is everything: too cool and the pastry soaks up grease; too hot and the outside burns before the inside cooks.
03 -
  • If the egg cracks during assembly, don't panic—just carefully pour it into the well and proceed; a slightly scrambled egg still tastes wonderful.
  • Room-temperature eggs cook faster and the whites set before the yolk overcooks, so take them out of the fridge 10 minutes before you start.
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