Tuna & Egg Briks

📝 Ingredients

• 2 potatoes (about 150 g each)
• 2 tins tuna in spring water (200 g drained)
• 3 eggs
• ½ brown onion (about 60 g)
• 15 g fresh parsley
• ½ tsp ground cumin
• 8 brik pastry sheets
• 2 tbsp sunflower oil
• 1 lemon
• Salt, black pepper

🍴 Utensils

• Saucepan
• Mixing bowl
• Fork
• Baking tray and baking paper
• Pastry brush
• Clean tea towel

📖 Steps

1. Peel the potatoes, cut them into 3 cm cubes and put them in a pan of cold salted water. Bring to the boil and cook for 15 minutes, until the tip of a knife slides in without resistance. Drain and leave to cool slightly for 5 minutes.
2. Preheat the oven to 200 °C. Meanwhile, drain the tuna, pressing it with a fork, very finely chop the onion and chop the parsley. Beat the eggs in a bowl.
3. Mash the potatoes with a fork in a mixing bowl, leaving a few small lumps. Add the flaked tuna, onion, parsley, cumin, salt and pepper, then the beaten eggs. Mix: the filling should be thick, not runny.
4. Cut each brik sheet in half to make 16 half-moons. Fold the rounded edge of each one over towards the cut side to form a strip about 8 cm wide. Keep the waiting sheets under a damp tea towel: exposed to the air, they dry out and crack.
5. Place 2 tablespoons of filling at the bottom of a strip, which is one sixteenth of the filling. Fold one corner over diagonally to form a triangle, then keep folding in triangles to the end of the strip and tuck the remaining pastry under the parcel.
6. Arrange the briks on a baking tray lined with baking paper and brush them with oil on both sides, edges included: this is what makes them crisp and golden.
7. Bake for 12 to 15 minutes, turning them halfway through, until golden and crisp. The filling should be set: it no longer oozes out when you press lightly on a triangle.
8. Leave to cool slightly on a wire rack for 5 minutes and serve with the lemon cut into wedges for squeezing over. To take them with you, let them cool completely before packing them in a container so they stay crisp.