Tunisian Briks


These little savoury pasties are quite tricky to fold but once you get the hang of it they are great fun to make. Nice for lunch or picnics. Fantastic served with minty yoghurt and tomato salsa.

You'll need...

For the filling...
A tin of tuna in spring water, drained
(Or for a veggie alternative use 100g crumbed feta cheese)
100g frozen chopped spinach, thawed
5 spring onions, sliced
3tbsp fresh parsley, chopped
3tbsp fresh mint, chopped
2 carrots, grated
115g cooked rice,
1 egg, beaten
lemon zest

12 sheets of filo pastry
3tbsp olive oil
2 tsp sesame seeds

Preheat the oven to 190oC
Mix together all the ingredients for the filling and season to taste
Take one sheet of filo pastry flat brush with oil and then lay another ontop.
Cut lengthways to make to strips
Spoon the filing on the end of one strip
Fold a bottom corner of pastry over the filing to the other side, then turn over the opposite way, continue to fold over down the length of the strip to make a triangular pasty.
Seal the end with a little oil, repeat with the second strip
Repeat this process (this recipe makes 12)
Place or a baking tray, brush with oil and sprinkle with sesame seeds
Bake for 15-20 mins

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