Brick Pastries with Ground Beef Recipe
Brick Pastries with Ground Beef
Flavors of Tunisia
Total time: 15 to 30 minutes
Difficulty: Average
For 4 servings

- 200 g (7 oz.) lean ground beef
- 4 sheets of brick pastry
- 1 onion, chopped
- a few sprigs of parsley, chopped
- 50 g (2 oz.) grated Parmesan
- 2 raw eggs
- 1/2 tsp. olive oil
- salt and pepper
- 1/4 tsp. ground coriander
- vegetable oil for frying
- 4 sheets of brick pastry
  1. Season the meat with ground coriander, salt and pepper.
  2. Cook the ground beef with the chopped onion in a little olive oil and some water. Mix well until the liquid has evaporated.
  3. Add the parsley and simmer another 2-3 minutes.
  4. Let the meat cool, then add the grated cheese and raw eggs.
  5. Combine well and correct the seasoning.
  6. Place some of the filling in the center of each piece of brick pastry.
  7. Fold in the 4 edges to form a square.
  8. Fold the brick in half diagonally to form a triangle.
  9. Fry in hot oil, being carefully not to pierce the pastry which is very fragile.
  10. Immediately baste the top of the pastry with hot oil, using a spoon or fork to stick the two sides of the triangle together.
  11. Remove from the oil and drain.
  12. Serve hot with lemon wedges.
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A recipe in special collaboration with Neyla Chehimi

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