Drinks and
Finger Food
Recipes
-
Briks Recipe
Ingredients
Makes
24
-
250 g/8 oz filo pastry olive oil, for
brushing
-
sesame seeds, for sprinkling
Filling:
-
50 g/2 oz olives, pitted
-
3 anchovy fillets
-
3 sun-dried tomatoes in oil, drained and
chopped
-
2 tablespoons chopped almonds
-
2 tablespoons chopped mixed coriander and
parsley
-
3 soft-boiled eggs, chopped
-
lemon juice, to taste
-
pepper
Method:
-
To make the filling, finely chop the olives
and anchovy fillets together then mix them
with the tomatoes, almonds, herbs, eggs and
lemon juice and season with pepper.
-
Cut the
pastry into 10 x 25 cm/4 x 10 inch strips.
Work with 3 or 4 strips at a time, keeping
the remaining pastry covered with Clingfilm.
-
Brush the strips lightly with oil and put a
heaped teaspoon of the filling at the top
right-hand corner of each one. Fold the
corner down to make a triangle.
Continue
folding the triangle along the length of the
strip.
-
Place on a baking sheet and brush
with oil. Repeat until all the
filling has been used.
-
Sprinkle the briks
with sesame seeds and bake in a
preheated oven, 190°C (375°F), Gas Mark 5,
for about 20 minutes until crisp and golden.
Serve hot or warm.
Note: These
little turnovers originate in Tunisia. Traditionally briks
are deep fried and must be served as soon as
they are cooked otherwise they become heavy
and greasy, but they can be baked, as in
this recipe.
Drinks and Finger Food Recipes -
Briks
Recipe
