Tunisian · Seafood
Tuna and Egg Briks
Crispy North African pastries made with filo pastry filled with tuna, spinach, and hard-boiled eggs, baked until golden. These flaky parcels are served with fresh tomato and cucumber salad for a complete meal with Mediterranean flavors.
The Method
Instructions
Alright, let's start by heating up 2 teaspoons of olive oil in a large saucepan over a low heat. Once the oil is warm, gently add the spring onions. Cook them slowly for about 3 minutes, just until they start to soften and release their lovely aroma. You want them tender but not browned, so keep that heat nice and gentle.
Next, toss in the spinach. Immediately cover the pan with a tight fitting lid to trap the steam. Let the spinach cook for another 2 to 3 minutes, stirring once or twice to help it wilt evenly. You'll see it shrink down and become tender, which is exactly what we want. When it looks just right, tip the whole mixture into a sieve or colander to drain off any extra liquid, then leave it to cool completely. This step is important to avoid soggy pastry later on.
While the spinach cools, grab a saucer or any round object about 12.5 centimeters (or 5 inches) in diameter to use as a cutting guide. Carefully cut out 24 rounds from your filo pastry,about 6 rounds from each sheet should do the trick. Stack these rounds up, then cover them with cling film to keep them from drying out. Filo can be a bit delicate, so keeping them moist is key.
Once your spinach mixture is cool enough to handle, give it a good squeeze to press out as much extra liquid as possible. This helps keep the filling from getting watery. Transfer the spinach into a mixing bowl, then add the tuna, eggs, hot pepper sauce, and season it with salt and pepper to taste. Mix everything together well so those flavors get to know each other.
Now, preheat your oven to 200 degrees Celsius (that's 400 degrees Fahrenheit or gas mark 6). This is the perfect temperature to get your pastry beautifully crisp and golden. Take one filo round and very lightly brush it with some of the remaining olive oil. Layer a second round on top and give it a little oil brush as well. Then add a third round, brushing it lightly with oil too. These layers will help create a wonderfully flaky texture when baked.
Place a heaped tablespoon of the spinach and tuna filling right in the center of the layered filo rounds. Fold the pastry over to form a half moon shape, then carefully tuck in the edges and twist them gently to seal everything inside. Don't rush here,it's like giving your little parcels a warm hug to keep all that tasty filling locked in. Place each brik onto a non stick baking sheet as you go, and repeat until you've made 8 in total.
Before popping them in the oven, give the tops of the briks a light brush with the remaining olive oil. This is what will give them that gorgeous golden color and crispy finish. Bake them for 12 to 15 minutes or until you see the pastry turn a beautiful golden brown and crisp up nicely. You'll know they're ready when they look irresistibly crunchy and smell amazing.
While the briks are baking, toss the tomatoes and cucumber together in a bowl. Sprinkle over some fresh lemon juice and season with salt and pepper to taste. This simple salad adds such a fresh, zesty contrast to the warm, rich briks.
Serve your briks hot, straight from the oven, alongside the fresh tomato and cucumber salad as well as some vibrant apricot jam or chutney for a sweet and tangy kick. It's a dish that's full of textures and flavors, perfect for sharing and enjoying with friends or family.
Next, toss in the spinach. Immediately cover the pan with a tight fitting lid to trap the steam. Let the spinach cook for another 2 to 3 minutes, stirring once or twice to help it wilt evenly. You'll see it shrink down and become tender, which is exactly what we want. When it looks just right, tip the whole mixture into a sieve or colander to drain off any extra liquid, then leave it to cool completely. This step is important to avoid soggy pastry later on.
While the spinach cools, grab a saucer or any round object about 12.5 centimeters (or 5 inches) in diameter to use as a cutting guide. Carefully cut out 24 rounds from your filo pastry,about 6 rounds from each sheet should do the trick. Stack these rounds up, then cover them with cling film to keep them from drying out. Filo can be a bit delicate, so keeping them moist is key.
Once your spinach mixture is cool enough to handle, give it a good squeeze to press out as much extra liquid as possible. This helps keep the filling from getting watery. Transfer the spinach into a mixing bowl, then add the tuna, eggs, hot pepper sauce, and season it with salt and pepper to taste. Mix everything together well so those flavors get to know each other.
Now, preheat your oven to 200 degrees Celsius (that's 400 degrees Fahrenheit or gas mark 6). This is the perfect temperature to get your pastry beautifully crisp and golden. Take one filo round and very lightly brush it with some of the remaining olive oil. Layer a second round on top and give it a little oil brush as well. Then add a third round, brushing it lightly with oil too. These layers will help create a wonderfully flaky texture when baked.
Place a heaped tablespoon of the spinach and tuna filling right in the center of the layered filo rounds. Fold the pastry over to form a half moon shape, then carefully tuck in the edges and twist them gently to seal everything inside. Don't rush here,it's like giving your little parcels a warm hug to keep all that tasty filling locked in. Place each brik onto a non stick baking sheet as you go, and repeat until you've made 8 in total.
Before popping them in the oven, give the tops of the briks a light brush with the remaining olive oil. This is what will give them that gorgeous golden color and crispy finish. Bake them for 12 to 15 minutes or until you see the pastry turn a beautiful golden brown and crisp up nicely. You'll know they're ready when they look irresistibly crunchy and smell amazing.
While the briks are baking, toss the tomatoes and cucumber together in a bowl. Sprinkle over some fresh lemon juice and season with salt and pepper to taste. This simple salad adds such a fresh, zesty contrast to the warm, rich briks.
Serve your briks hot, straight from the oven, alongside the fresh tomato and cucumber salad as well as some vibrant apricot jam or chutney for a sweet and tangy kick. It's a dish that's full of textures and flavors, perfect for sharing and enjoying with friends or family.
Pairs Well With
