Tunisian-style crab and egg brik pastries
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Loading... - Alice Harrice
- 10 May 2022
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READY IN: 35 minutes
COOKING TIME: 15 minutes
PREP TIME: 20 minutes
SERVES: 4
Ingredients
· ½ tsp cumin seeds
· ½ tsp coriander seeds
· 1 dried red chilli
· ½ tsp cinnamon, plus extra for dusting
· 3 x 170g white crab meat, drained
· 5 spring onions, finely sliced
· 2 tbsp fresh parsley, roughly chopped
· 1 tbsp fresh dill, roughly chopped
· 75g roasted red pepper, finely chopped
· 1 lemon, zested
· 220g filo pastry
· 50g butter, melted
· 4 small eggs
To serve
· 200g Greek-style natural yogurt
· 1 tbsp harissa
Method
Preheat the oven to 220°C/fan 200°C/gas mark 7. Put the cumin and coriander seeds in a pestle and mortar with the chilli and pound until ground. Add the cinnamon.
Put the crab meat in a large bowl with the spices, spring onions, parsley, dill, red pepper and lemon zest and mix well.
Lay out a sheet of filo and brush it with melted butter. Fold in half to make a rectangle. Put ¼ crab mixture in the top third of the rectangle and make a well in the centre. Crack in the egg, then fold the pastry over to encase the filling. Brush with butter and transfer to a baking tray. Repeat until you have 4 parcels. Read More…
