NB: The brick pastries should be fried one at a time after the raw egg is added.
The folding technique for the brick is somewhat complicated; you could also simply fold the sheet into a half moon for an attractive effect.
- Chop the onion finely.
- Mash the tuna on a plate with a fork.
- Cook the onion over medium heat with a little water until tender and translucent.
- Turn off the heat and add the parsley.
- Place the mixture in a bowl and add the tuna and capers.
- Place a circle of the filling in the center of each sheet of brick.
- Fold the 4 edges in to form a square (or use the other technique suggested in the chef's notes).
- Add the whole egg (white and yolk) to the middle of the filling, adding a pinch of salt and pepper.
- Fold the sheet in half diagonally to form a triangle.
- Drop into hot oil, being carefully not to pierce the brick, which is very fragile.
- Immediatley baste the top of the brick with hot oil, using a fork or spoon to stick the two edges of the triangle together.
- Carefully remove the pastry from the oil with a spatula and drain on paper towel.
- Serve hot with lemon wedges.
A recipe in special collaboration with Neyla Chehimi
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