AppetizerSnack

Sandal Brik

Name: Sandal Brik
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 racions
Cuisine: tunisian
Ingredients: 500 g potato peeled and quartered; 1 u egg hard-boiled, mashed; 1 u egg raw; 100 g tuna drained and flaked (opcional); 2 cs parsley fresh, chopped; 100 g cheddar cheese grated; 1 ct harissa (opcional); 1 ct salt; 0,5 ct black pepper freshly ground; 8 u brick pastry sheet; 500 ml vegetable oil for frying; 1 u lemon cut into wedges (opcional)

Sandal brik is a vegetarian version of the classic Tunisian brik, featuring a crispy pastry shell filled with a savory mixture of mashed potatoes and cheese. It's a delightful appetizer, perfect for a light meal or snack. The fried pastry offers a satisfying crunch with a soft, flavorful interior.

Una recepta original de Forkin

Temps total: 35 min
Racions: 4
Dificultat: Mitjana

Informació sobre al·lèrgens: pot contenir ous, peix i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 gpotato, peeled and quartered
1 ctsalt
0,5 ctblack pepper, freshly ground
8 ubrick pastry sheet
500 mlvegetable oil, for frying

filling

1 uegg, hard-boiled, mashed
1 uegg, raw
100 gtuna, drained and flaked(opcional)
2 csparsley, fresh, chopped
100 gcheddar cheese, grated
1 ctharissa(opcional)

garnish

1 ulemon, cut into wedges(opcional)

Estris

slotted spoon · masher · deep pan · paper towels · wire rack · large bowl · large pot

Elaboració

Pas a pas

1
Boil the peeled and quartered potatoes in salted water until very tender, about 15-20 minutes.
Uns 20 min
2
Drain the potatoes thoroughly and mash them until smooth. Set aside to cool slightly.
Uns 5 min
3
In a large bowl, combine the mashed potatoes, hard-boiled egg, raw egg, tuna (if using), fresh parsley, grated cheddar cheese, harissa (if using), salt, and black pepper. Mix well until everything is evenly combined.
Uns 5 min
Nota de cuina: Ensure the mixture is well-seasoned; taste and adjust if necessary.
4
Lay out a brick pastry sheet on a clean surface. Place about two tablespoons of the potato filling in the center of one half of the sheet.
5
Fold the other half of the pastry sheet over the filling to create a half-moon shape. Press down gently around the edges to seal, ensuring no filling escapes.
Nota de cuina: You can lightly moisten the edges with water to help them seal better.
6
Repeat with the remaining pastry sheets and filling.
Uns 5 min
7
Heat the vegetable oil in a large deep pan or pot over medium-high heat until it reaches about 170°C (340°F).
Uns 5 min
Nota de cuina: Use a deep-fry thermometer to ensure the oil is at the correct temperature for even frying.
8
Carefully place one or two brik pastries into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crispy.
Uns 6 min
Nota de cuina: Adjust heat as needed to prevent burning while ensuring the pastry cooks through.
9
Remove the fried brik with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
10
Serve immediately with lemon wedges for squeezing over.

Conservació

Com conservar-ho

Store leftover sandal brik in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes until crispy, or in an air fryer.