Tunisian Brik Pastry Snack (Printable)

Golden phyllo envelops spiced meat and egg filling for a savory, crisp snack.

# What You 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 - Sunflower or vegetable oil, for frying

# Directions:

01 - In a skillet over medium heat, sauté the finely chopped onion in a small amount of oil until softened. Add ground meat along with cumin, coriander, salt, and black pepper. Cook until browned and fully cooked through. Stir in fresh parsley, then remove from heat and allow to cool slightly.
02 - Place one phyllo sheet on a clean surface; if sheets are very thin, layer two together. Spoon 2 to 3 tablespoons of the meat mixture onto the center of the phyllo sheet.
03 - Create a small well in the meat filling and carefully crack an egg into it. Sprinkle 1 tablespoon of grated cheese on top, if using.
04 - Fold the phyllo over the filling into a triangle or rectangle shape, sealing all edges by moistening with a little water to ensure closure.
05 - Heat approximately 1.5 inches of oil in a frying pan over medium-high heat. Once hot, carefully slide in the prepared pastries and fry for 2 to 3 minutes per side until golden brown and crisp.
06 - Remove pastries with a slotted spoon and drain on paper towels. Serve immediately while hot and crisp.

# Expert Advice:

01 -
  • That moment when you bite through the shatteringly crisp pastry and hit the warm, runny egg is genuinely addictive—it never gets old.
  • Four ingredients in the filling means you're not juggling a million flavors, just pure, focused deliciousness that tastes way more complicated than it actually is.
02 -
  • That runny egg yolk is the whole point, so don't overcook it—the residual heat from the pastry and meat will continue cooking the egg even after you pull it from the oil, so aim for the filling to still feel warm and slightly soft when you bite into it, not set solid.
  • Phyllo is drama if you let it be; keep unused sheets under a barely damp towel the entire time you're working, and don't panic if you get a small tear—just let it fry anyway because the edges will seal and no one will know.
03 -
  • Room-temperature eggs cook more gently and stay creamier than cold ones, so take them out of the fridge before you start cooking if you have time.
  • If your phyllo sheets are stuck together, gently run your finger around the edges to separate them, and if one tears, just use it as part of a double layer—no one will judge a delicious brik for having a patch.
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