Brik a lOeuf

Name: Brik a lOeuf
Ingredients: 1 or 2 sheets fillo pastry; Vegetable oil for frying; 2 tablespoons chopped onion, fried; 3 tablespoons mashed canned tuna; 1 tablespoon chopped parsley; Salt and pepper; 1 egg; 3 tablespoons grated cheese; 3 or 4 mushrooms, sliced and sauteed lightly in butter or oil; 1 tablespoon finely chopped flat-leaf parsley; Salt and pepper; 1 egg

12 ingredients

13 steps

Ingredients

1 or 2 sheets fillo pastry
Vegetable oil for frying
2 tablespoons chopped onion, fried
3 tablespoons mashed canned tuna
1 tablespoon chopped parsley
Salt and pepper
1 egg
3 tablespoons grated cheese
3 or 4 mushrooms, sliced and sauteed lightly in butter or oil
1 tablespoon finely chopped flat-leaf parsley
Salt and pepper
1 egg

Directions

1

Spread 1 sheet of fillo out on a large plate or flat surface.
2

If the fillo is of a very thin quality and the filling seems too wet and may result in a torn pastry, lay 2 sheets together one on top of the other.
3

Prepare one of the fillings.
4

Mix the filling ingredients (except the egg) and place in a flat mound at one end of the sheet.
5

Break the egg over the mixture without mixing it in.
6

Fold the sheet over and over, folding in the sides and enclosing the filling in a neat, firm, but loose square parcel.
7

Drop the packet or brik into about 1/2 inch hot oil over medium heat.
8

The oil must not be too hot or the pastry will burn before it is cooked inside.
9

Turn it over as soon as it turns a light-brown color and fry the other side.
10

Remove and drain on absorbent paper.
11

The egg should be still runny.
12

(It squirted out in my face once at a restaurant.)
13

Serve hot immediately, or keep warm in the lowest oven until ready to serve.