BRIK (EGG-STUFFED PASTRY FOR ONE SERVING)
Steps:
- This is a very tricky pastry to make. When working with phyllo pastry, always work with one sheet at a time and keep the remaining sheets covered so that they do not dry out.
- Fold one sheet of pastry into quarters. Using a pair of scissors, cut the folded pastry into the largest circle possible. Discard the trimmings. This will produce four circles. Use all four circles at a time for one brik.
- Oil a small round plate slightly larger than the pastry circles. Add the stacked circles of pastry. Spoon the tuna over half of the round, leaving a margin of about one inch.
- Break the egg in the center over the tuna and smear some of the white around the margin and unfilled pastry half. Sprinkle the egg with the onion, capers, parsley, coriander, salt, pepper and cumin.
- Fold the pastry over to enclose the egg and make a half moon shape. Using the fingers, rub the oil from the plate all over the pastry.
- Heat about half an inch of oil in a skillet. It is important that the oil be heated to about 330 degrees. It must not be too hot or the brik will burn.
- As carefully as possible, lift and slide the pastry into the oil. Cook 50 seconds or so on one side until nicely browned. As the pastry cooks press down the rounded edge with a spatula. Baste. Turn and cook about one minute on the other side.
- Drain on paper towels. Serve hot.
Nutrition Facts : @context http, Calories 171, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 2 grams, Sodium 184 milligrams, Sugar 0 grams, TransFat 0 grams
TUNISIAN EGG BRIKS
This fried dish is a flavorful way to make eggs. Apart from the first bite, squirt lemon juice into the brik before each mouthful. The yolks should be runny, and the whites of the eggs set. You can use brik sheets (round), large wonton skins (square), or phyllo sheets (rectangular). Whatever you are able to use, the desired result is to have the ingredients inside a triangular, or half-moon, or enveloped shaped thin pastry, and to deep fry it right away. Once you get the hang of making them, you can work quickly.
Provided by Mme M
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Directions are given per brik.
- Place the phyllo sheet on a work surface. Phyllo is rectangular. Either cut it to make a square, or fold the phyllo so you work with a single layer sheet.
- Using only the top half of the phyllo sheet, spoon 1 tablespoonful of tuna onto the phyllo. Sprinkle 1/4 the amount of parmesan onto the tuna. (If using mashed potato, put 1/4 of the mashed potato onto the tuna and parmesan.) Dot 1 teaspoon of harissa around the mixture. Sprinkle on 1 tablespoon or less of parsley. Make sort of an open circle with the mixture.
- Now, crack open an egg, and drop it on this mixture in a way that the mixture won't let the egg white run out easily. The mixture should surround the egg.
- Fold the bottom half of the phyllo sheet over the top half. This will cover the whole mixture. Seal the edges with egg white as you make the fold. If you have excess pastry per brik, just fold the excess in towards the center of the brik; it will resemble an envelope.
- Slip this brik into hot oil. Fry 30 seconds on one side, or until the phyllo is a golden brown color. Turn it, and fry the other side, also 30 seconds, or until the color is golden brown.
- Continue with the other briks.
- Serve with lemon wedges to squeeze into every bite, salad and tomato.
Nutrition Facts : Calories 1827, Fat 181.7, SaturatedFat 30.7, Cholesterol 242.4, Sodium 735.3, Carbohydrate 17.1, Fiber 3, Sugar 0.6, Protein 38.9
PUFF PASTRY WITH EGG AND BACON
Muffin cups are lined with puff pastry and filled with bacon and egg - a really easy and fun way to serve breakfast. I make it whenever there is a special brunch. It's best if you use more than 1 muffin pan so you can space out the puff pastry squares.
Provided by barbara
Categories Breakfast Eggs
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 4 muffin cups with butter (leave space in between the muffin cups).
- Cut puff pastry sheet into 4 squares and place into the greased muffin cups in such a way that the 4 corners are draping over the sides. Brush bottom and sides of the puff pastry with Dijon mustard.
- Cut each slice of bacon into 4 pieces and drape 3 bacon slices around the tops of the muffin holes.
- Break eggs individually into a small bowl without breaking the yolks and slide into the muffin cups.
- Bake in the preheated oven until puff pastry is lightly browned and eggs are set, 22 to 27 minutes.
- Remove from oven, season with salt and pepper, and sprinkle with chives.
Nutrition Facts : Calories 524.9 calories, Carbohydrate 28.7 g, Cholesterol 205.4 mg, Fat 39.7 g, Fiber 0.9 g, Protein 13.2 g, SaturatedFat 11.8 g, Sodium 473.6 mg
HERBED BRIE IN PUFF PASTRY
This is a great appetizer! Serve with water crackers.
Provided by Tiffany
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 1h
Yield 32
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Mix together parsley, garlic, rosemary, thyme, marjoram, and salami. Slice the Brie in half crosswise, so you have two wheels. Spread the salami and herb mixture on one of the cut sides and top with the other half of the Brie wheel. Place the Brie in the center of the sheet of puff pastry. Fold the puff pastry up and over the Brie, pressing to secure the pastry together using a little bit of water if necessary. Brush the pastry with beaten egg.
- Bake the pastry in the preheated oven until golden brown, about 30 minutes. Remove from the oven and let stand for 15 minutes before serving.
Nutrition Facts : Calories 155.3 calories, Carbohydrate 3.7 g, Cholesterol 38.8 mg, Fat 12.2 g, Fiber 0.2 g, Protein 7.7 g, SaturatedFat 6.4 g, Sodium 252.8 mg, Sugar 0.2 g
EGG PASTRY
Make and share this Egg Pastry recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 5m
Yield 2 single crusts
Number Of Ingredients 7
Steps:
- Put flour and salt in the bowl of a food processor and pulse a few times to mix well.
- With the motor OFF, cut in the cold butter and margarine.
- Pulse until the fats are in about 1/4 inch pieces.
- Put the lemon juice OR vinegar and the egg, beaten into a measuring cup and add enough ice water to make 1/2 cup.
- Start your processor and feed water in a slow stream through the tube.
- Watch what your doing as you may not need all the liquid, because as soon as the dough begins to gather together stop the machine.
- The dough does not have to form a ball but it should be soft and silken.
- Turn dough out onto waxed paper, form into two balls, wrap and chill for 30 minutes.
Nutrition Facts : Calories 1419.2, Fat 95.5, SaturatedFat 38.1, Cholesterol 227.8, Sodium 1769, Carbohydrate 120.4, Fiber 4.2, Sugar 0.8, Protein 20.3
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