Brik (Egg-stuffed pastry for one serving)

Ingredients

• 1 sheet phyllo pastry measuring about 16 or 17 inches square
• 1 teaspoon peanut oil
• 1 teaspoon drained, flaked tuna (see note)
• 1 egg
• ½ teaspoon finely minced onion
• ½ teaspoon drained capers
• ½ teaspoon finely chopped parsley
• ½ teaspoon chopped fresh coriander
• Salt to taste, if desired
• Freshly ground pepper to taste
• Pinch of cayenne pepper
• ⅛ teaspoon ground cumin Oil for frying

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    176 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 7 grams protein; 186 milligrams cholesterol; 197 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 serving

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Drain on paper towels. Serve hot.

• Cooked sausages, cut into thin rounds, may be used in lieu of tuna. If so, omit the capers.

25 minutes