Brick is a tasty North African pastry dish, a bit like a samosa, but the pastry is thinner and the filling is typically egg and tuna. Delicious for supper or as an appetiser for hungry people.
  Serves:  2       Print   FavoriteLoading Add to My Favourites
  • 1 small tin tuna, drained
  • 2 hard-boiled eggs (about “5-minute” eggs)
  • ½ onion, chopped
  • 2 tbsp chopped parsley
  • 1 packet Brick pastry
  • Salt
  • Pepper
  • Oil for frying OR a beaten egg
  1. Add the filling ingredients into a bowl and season with salt & pepper. Mix well.
  2. Place a circle of brick pastry on a flat surface. Put half of the filling mixture into the centre of the pastry.
  3. Fold over the two sides, then fold over the two edges to make a square-ish parcel.
  4. Place the parcel folded-side down on another circle of brick pastry and fold as before.
  5. Brush with beaten egg and bake in the oven at 190°C for about 15 minutes of until golden OR shallow fry for about 1½ minutes each side.
Titli's Tips
You can use 3 pastry layers per brick if you wish. Try variations on the filling, e.g.

Egg, tuna & capers
Egg, tuna & sweetcorn
Salmon and egg
Minced meat and egg

If you are feeling particularly adventurous you can break the egg directly into the filling just before you fold it rather than hard-boiling beforehand!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 428 21%
Calories from Fat 162
Total Fat 18.1g 27%
Saturated Fat 3.6g 18%
Unsaturated Fat 13.9g
Amount Per Serving       % Daily Value
Total Carbohydrate 29.8g 9%
Dietary Fibre 2.2g 8%
Sugars 3.8g
Protein 35.7g 71%
Cholesterol 193.7mgs 64%
Percent Daily Values based on a 2,000 calorie diet.