Brik is a traditional Tunisian dish consisting of brik pastry surrounding a savory filling and deep fried to golden perfection. This recipe draws inspiration from the Tunisian classic. Filled with mashed potatoes and sliced truffles, the pastry is rolled to look a bit like a spring roll and then baked until golden and crisp. These pastry parcels are lower in calories than their fried counterparts as they do not contain the additional fat from frying in oil. Phyllo dough can be substituted for brik pastry.
- 1 truffle (fresh summer, finely sliced)
- 300 grams boiled potatoes
- 1 tablespoon butter
- 1/4 teaspoon ground white pepper
- 7 sheets pastry (brick, can substitute with phyllo dough)
- 75 grams melted butter (for brushing)
- Mash the hot boiled potatoes in a large bowl with the butter.
- Add the pepper and season with salt to taste.
- Line a baking tray with parchment paper.
- Preheat the oven to 170C.
- Place a sheet of pastry on a work surface and brush with melted butter.
- Place a heaped spoonful of potato at the lower end of the pastry sheet, taking care not to touch the edges.
- Fold over each side to cover the filling and then roll up the pastry from the end.
- Before the last turn, insert 2 slices of truffle into the pastry roll so that the truffles can be seen through the pastry when the parcel is finished. Brush with melted butter.
- Repeat this action with the remaining sheets of pastry and potato filling.
- Cook the parcels for 10 minutes or until crisp and golden along the edges.