Brik (Egg-stuffed pastry for one serving)

1. 1

   This is a very tricky pastry to make.

2. 2

   When working with phyllo pastry, always work with one sheet at a time and keep the remaining sheets covered so that they do not dry out.

3. 3

   Fold one sheet of pastry into quarters.

4. 4

   Using a pair of scissors, cut the folded pastry into the largest circle possible.

5. 5

   Discard the trimmings.

6. 6

   This will produce four circles.

7. 7

   Use all four circles at a time for one brik.

8. 8

   Oil a small round plate slightly larger than the pastry circles.

9. 9

   Add the stacked circles of pastry.

10. 10

    Spoon the tuna over half of the round, leaving a margin of about one inch.

11. 11

    Break the egg in the center over the tuna and smear some of the white around the margin and unfilled pastry half.

12. 12

    Sprinkle the egg with the onion, capers, parsley, coriander, salt, pepper and cumin.

13. 13

    Fold the pastry over to enclose the egg and make a half moon shape.

14. 14

    Using the fingers, rub the oil from the plate all over the pastry.

15. 15

    Heat about half an inch of oil in a skillet.

16. 16

    It is important that the oil be heated to about 330 degrees.

17. 17

    It must not be too hot or the brik will burn.

18. 18

    As carefully as possible, lift and slide the pastry into the oil.

19. 19

    Cook 50 seconds or so on one side until nicely browned.

20. 20

    As the pastry cooks press down the rounded edge with a spatula.

21. 21

    Baste.

22. 22

    Turn and cook about one minute on the other side.

23. 23

    Drain on paper towels.

24. 24

    Serve hot.

* Per serving · 4 servings · Values may vary.