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.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 35 min
- Annoksia
- 4
- Vaikeustaso
- Keskitaso
Allergeenitiedot: saattaa sisältää seuraavia: kananmunat, kala ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
Ainesosat
- 500 gpotato, peeled and quartered
- 1 tlsalt
- 0,5 tlblack pepper, freshly ground
- 8 kplbrick pastry sheet
- 500 mlvegetable oil, for frying
filling
- 1 kplegg, hard-boiled, mashed
- 1 kplegg, raw
- 100 gtuna, drained and flaked(valinnainen)
- 2 rklparsley, fresh, chopped
- 100 gcheddar cheese, grated
- 1 tlharissa(valinnainen)
garnish
- 1 kpllemon, cut into wedges(valinnainen)
Välineet
slotted spoon · masher · deep pan · paper towels · wire rack · large bowl · large pot
Valmistusohje
Vaihe vaiheelta
- 1
Boil the peeled and quartered potatoes in salted water until very tender, about 15-20 minutes.
Noin 20 min
- 2
Drain the potatoes thoroughly and mash them until smooth. Set aside to cool slightly.
Noin 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.
Noin 5 min
Kokin vinkki: 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.
Kokin vinkki: You can lightly moisten the edges with water to help them seal better.
- 6
Repeat with the remaining pastry sheets and filling.
Noin 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).
Noin 5 min
Kokin vinkki: 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.
Noin 6 min
Kokin vinkki: 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.
Säilytä hyvänä
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.