Tuna and Egg Bricks easy recipe
Tuna and Egg Bricks easy recipe: a delicious snack, easy to prepare and crispy.
Today, I’m sharing a recipe I love to make when I’m craving something quick, delicious, and above all, perfect for sharing: Tunisian Brik with Tuna and Cheese. It’s the kind of dish that doesn’t require complicated techniques or hard-to-find ingredients, and it always makes a great impression. Ideal for unexpected guests or for finding an easy and stress-free meal idea.
What I particularly appreciate about brick-shaped pasta is its versatility. It can be served as an appetizer with a homemade dip, as a starter with a green salad, or even as a complete meal by pairing it with soup or creamy mashed potatoes. It suits all tastes and all occasions.
For folding, the choice is yours. Shape them into samosa-style triangles, golden rectangles, or even little purses: do whatever you like. The important thing is to enjoy yourself.
Cooking is just as simple: in the oven or in a pan, both versions will be incredibly crispy. Personally, I love these little bites, golden brown and perfectly crispy.
Finally, if you want to prepare them in advance, they keep very well in the refrigerator. Simply place them in an airtight container, placing a sheet of parchment paper between each pastry to prevent them from sticking, then reheat them in a pan or oven.
A simple, effective, and generous recipe, exactly how I like them… and I’m sure you’ll love them too!
Tuna and Egg Bricks easy recipe
What ingredients do you need to make this Tuna and Egg Brikas Recipe?
- Brick pastry sheets
- Drained canned tuna
- Finely chopped shallot
- Chopped fresh herbs (chives, dill, parsley)
- Sun-dried tomatoes (optional)
- Cream cheese
- A fresh egg
- Grated cheese, if desired
- Salt and pepper
- Oil for cooking
Other brick pastry and samosa ideas you might like:
What sauces can you serve with these tuna samosa?
Tuna and Egg Bricks easy recipe
Ingredients
- 8 brick pastry sheets
- 215 g drained canned tuna
- 1 finely chopped shallot
- 2 tablespoons chopped fresh herbs (chives, dill, parsley)
- 5 sun-dried tomatoes (optional)
- 1 egg
- 75 g cream cheese
- 20-30 g grated cheese
- Salt and pepper
- Oil for cooking
Instructions
- In a bowl, combine the drained tuna, chopped sundried tomatoes, finely chopped shallot, and chives. Mix well.
- Next, add the cream cheese, grated cheese, and egg.Season lightly with salt and pepper, then mix.
- Fold the puff pastry sheets in half and cut them lengthwise.Then fold each half in half again, as shown in the diagram.Place a spoonful of filling at one end, then fold to form a triangle.Place on a baking sheet lined with parchment paper.Repeat.
- Lightly oil each samosa using a kitchen brush.
Oven cooking style
- Preheat your oven to 180°C (350°F).
- Bake in the middle of the oven for 15 minutes, checking regularly to prevent the cake from burning.
Pan cooking style
- Heat a non-stick frying pan over medium heat and place your samosas in it.
- Cook them gently for about fifteen minutes, turning them several times.
