Sandal Brik
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.
En original opskrift af Forkin
- Tid i alt
- 35 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
Allergenoplysninger: kan indeholde æg, fisk og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 500 gpotato, peeled and quartered
- 1 tsk.salt
- 0,5 tsk.black pepper, freshly ground
- 8 stk.brick pastry sheet
- 500 mlvegetable oil, for frying
filling
- 1 stk.egg, hard-boiled, mashed
- 1 stk.egg, raw
- 100 gtuna, drained and flaked(valgfrit)
- 2 spsk.parsley, fresh, chopped
- 100 gcheddar cheese, grated
- 1 tsk.harissa(valgfrit)
garnish
- 1 stk.lemon, cut into wedges(valgfrit)
Udstyr
slotted spoon · masher · deep pan · paper towels · wire rack · large bowl · large pot
Fremgangsmåde
Trin for trin
- 1
Boil the peeled and quartered potatoes in salted water until very tender, about 15-20 minutes.
Ca. 20 min.
- 2
Drain the potatoes thoroughly and mash them until smooth. Set aside to cool slightly.
Ca. 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.
Ca. 5 min.
Kokkens note: 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.
Kokkens note: You can lightly moisten the edges with water to help them seal better.
- 6
Repeat with the remaining pastry sheets and filling.
Ca. 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).
Ca. 5 min.
Kokkens note: 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.
Ca. 6 min.
Kokkens note: 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.
Bevar den gode smag
Store leftover sandal brik in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) for 5-7 minutes until crispy, or in an air fryer.