Sandal Brik

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   Boil the peeled and quartered potatoes in salted water until very tender, about 15-20 minutes.

   Περίπου 20 λ.

2. 2

   Drain the potatoes thoroughly and mash them until smooth. Set aside to cool slightly.

   Περίπου 5 λ.

3. 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.

   Περίπου 5 λ.

   Σημείωση του μάγειρα: Ensure the mixture is well-seasoned; taste and adjust if necessary.

4. 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. 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.

   Σημείωση του μάγειρα: You can lightly moisten the edges with water to help them seal better.

6. 6

   Repeat with the remaining pastry sheets and filling.

   Περίπου 5 λ.

7. 7

   Heat the vegetable oil in a large deep pan or pot over medium-high heat until it reaches about 170°C (340°F).

   Περίπου 5 λ.

   Σημείωση του μάγειρα: Use a deep-fry thermometer to ensure the oil is at the correct temperature for even frying.

8. 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.

   Περίπου 6 λ.

   Σημείωση του μάγειρα: Adjust heat as needed to prevent burning while ensuring the pastry cooks through.

9. 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. 10

    Serve immediately with lemon wedges for squeezing over.