Quick round brik
Egg briks are one of the culinary joys of North African travel – an egg with plenty of parsley, sealed inside a triangular, filo pastry parcel and deep fried. Try this baked version at home, cooked in a Yorkshire pudding tin. The combination of creamy, softly- set egg, fresh parsley and crisp fifilo pastry is irresistible.
INGREDIENTS
Per brik: ½ sheet filo pastry 1 medium egg Large sprig parsley, finely chopped Sea salt and black pepper to taste 15-20g (½-¾oz) bu er, melted Extra parsley and chilli sauce to serve
METHOD
Preheat oven to 200C (fan oven) or equivalent. You’ll need a baking tray, 4 cup individual Yorkshire pudding tin, greaseproof paper and a pastry brush. Heat baking tray in oven. Cut circles of greaseproof paper to fit bo oms of Yorkshire pudding cups. Brush cups and paper with melted bu er. Lay out your sheet of filo pastry, brush top side with bu er and drape over prepared cup.
Press gently into the sides of the cup with the tip of the brush. Crack in egg. Sca er with parsley. Season. Bring the sides of the pastry over the egg, brushing with bu er as you go. Bake on top of heated tray until pastry is golden. Sca er with more parsley and serve immediately with chilli sauce.