Tuna and egg cheese briquette

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Take the dough out of the refrigerator and let it rest for about 10 minutes in the closed package

2. 2

   Drain the tuna on a sieve. Clean and wash spring onions, dab dry and cut into fine rings. Wash parsley, shake dry and cut into strips

3. 3

   Put oil in a pan with a high rim (28 cm Ø) (oil must be approx. 2 cm high in the pan) and heat it up. Moisten one tea towel, place a second dry one on top. Remove 5 pastry sheets from the package, seal the remaining sheets well and put them back in the fridge. Place 1 dough sheet on the tea towel and cut it diagonally in half with a knife. Fold over an acute angle from each triangle to a right angle. Put about 1/2 tbsp. parmesan cheese, some spring onion rings and crumbled tuna on the triangle in the middle. Press a small depression, separate 1 egg, put the egg white in a small bowl, put the egg yolk in the depression and season with salt and pepper. Sprinkle the egg yolks with some parmesan, some capers and parsley. Spread a thin layer of egg white all around the edge of the dough. Fold the rest of the pastry sheet over the filling. Fold the remaining triangle under the filled piece of dough. Press the edges well

4. 4

   Lift up the bag with a spatula and put it into the hot oil with the thick side of the dough first. Fry over medium heat for 1-2 minutes until crispy brown, then turn carefully and fry the thin top side also until crispy. Drain finished bags well on kitchen paper and keep warm. Fill 9 more pockets one after the other and deep-fry them, while putting this egg white in a bowl and using it for other purposes. Arrange the tuna-cheese-brik on a large plate. Garnish with lemon wedges and mint

Nutrition Facts

KCAL
300 kcal

CARBS
8 g

FATS
25 g

PROTEINS
11 g